Mango-Carrot Mousse

Mango-carrot mousse is rich in cancer-fighting beta-carotene.

Serves: 4

Prep Time: 12 minutes

Cook Time: 3 hours

Nutrition Score per serving:

( 1/2 cup) 135 calories, 2 g fat (12% of calories), 1 g saturated fat, 28 g carbs, 3 g protein, 2 g fiber, 39 mg calcium, <1 mg iron, 33 mg sodium

Save

Review

Rate This:

Avg: 0.00

Ingredients

1 package unflavored gelatin ½ cup plus 2/3 cup carrot juice
2 cups cubed fresh mango
3 tablespoons reduced-fat sour cream
3 tablespoons sugar
½ teaspoon vanilla extract

Directions

In a small saucepan, sprinkle the gelatin over. cup of the carrot juice and set aside to soften.

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.

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.

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.