This mousse delivers a cool tropical taste.
|1/4 cup||lime juice, freshly squeezed||2 limes|
|2 tsp||agar agar (powder)||4 g|
|2/3 cup||evaporated milk powder||70 g|
|4 tbsp||sugar||50 g|
|6 tbsp||grated coconut [optional]||28 g|
|18 leaves||fresh mint [optional]||1 g|
- In a small saucepan, combine the lime juice and the agar agar. Place the pan over low heat and stir until the agar agar dissolves, 1-2 minutes. Pour the mixture into the jar of a blender or food processor.
- Peel the mangoes and cut the flesh from the pits. Add the flesh to the blender. Add the sugar and process until smooth, then pour the mango purée into a bowl.
- Fold in the evaporated milk powder and combine well until no white streaks remain.
- Portion out the purée into small bowls. Cover and chill in the refrigerator until set, about 5 hours.
- Just before serving, you may sprinkle the grated coconut over the mousse surface and garnish each bowl with mint leaves. Serve.
The mousse will keep up to 3 days in the refrigerator.
Nutrition Facts Table
per 1 serving (100g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¾||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||½||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Diet-related health claims :
- Excellent source of :
- Vitamin D
- Good source of :
- Vitamin B12, Vitamin C
- Source of :
- Calcium, Folacin, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E, Zinc
- Low :
- Cholesterol, Sodium
- Free :
- Fat, Saturated Fat, Trans Fat
|Milk and Alternatives||½|