Mango-Carrot Mousse
Mango-Carrot Mousse

Photo Credit

Getty Images

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 4 hours
  • Prep: 12 minutes
  • Cook: 3 hours

Nutrition Facts

Amount per serving:
Total Calories: 164
  • 44mg Sodium
  • 31g Carbs
  • 2g Fiber
  • 2g Fat
  • 1g Saturated Fat
  • 24g Sugars
  • 8g Protein
  • 46mg Calcium
  • 1mg Iron
16444mg 31g2g2g 24g8g1g


  • 1 package unflavored gelatin
  • 1/2 cup plus 2/3 cup carrot juice
  • 2 cups cubed fresh mango
  • 3 tablespoons reduced-fat sour cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract



1. In a small saucepan, sprinkle the gelatin over the carrot juice and set aside to soften.
2. In a blender, pulse the mango for 5 seconds. Scrape down the sides of the blender and purée fruit until almost smooth. Add the remaining 2/3 cup carrot juice, sour cream, sugar, and vanilla extract; pulse to combine. Transfer to a medium bowl.
3. Place the saucepan with the gelatin over medium-low heat and stir constantly until the gelatin granules are dissolved and no longer visible, about 30 seconds to 1 minute. Whisk the gelatin into the mango mixture, stirring until well combined.
4. Pour the mousse into four ½-cup ramekins and chill in the refrigerator until set, about 3 hours. To serve, top each mousse with a small dollop of sour cream, if desired, or garnish with chopped or sliced mango.


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