Delicious with tropical flavors, this dessert is a perfect summer treat, and can be served with our without the passion fruit sauce.
- For Mousse:
- 3 limes
- 3/4 cup sugar
- 1 cup water
- 4 envelopes unflavored gelatin
- 6 large ripe mangoes, peeled, pitted and coarsely chopped
- 5 ounces ricotta cheese or mascarpone cheese
- For Sauce:
- 8 passion fruit
- 1/4 cup sugar
TO MAKE MOUSSE: Grate the zest from 2 of the limes. In a saucepan over low heat, combine the zest, sugar and water. Stir to dissolve the sugar and bring to a boil. Remove from heat, and let stand for 10 minutes.
Reheat the syrup so that it is almost boiling. In a small bowl, set inside of shallow bowl of hot water, dissolve the gelatin in 1/4 cup of cold water. Add to the almost-boiling syrup. Stir to combine.
Place the mangoes in a food processor and process to a puree. Grate the zest from the remaining lime and squeeze its juice. Add to the mango. Stir in the ricotta or mascarpone. Add the gelatin-syrup mixture and process to combine. Divide among twelve 1-cup molds. Cover with plastic wrap and refrigerate for at least 4 hours.
TO MAKE SAUCE: Remove the pulp from the passion fruit and place in a bowl. Stir in the sugar and allow to stand for at least 1 hour to dissolve the sugar.
Unmold the mousse on individual plates and serve with the Passion Fruit Sauce.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
192 calories; 1g total fat; 4mg cholesterol; 26mg sodium; 45g carbohydrates; 4g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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