Mango Mousse

By sexyswamprat

  • 1 large ripe mango, about 12 ounces (360 g)

  • 1 tablespoon (15 ml) water

  • 1 teaspoon (5 ml) honey

  • 1 teaspoon (5 ml) cornstarch mixed with 2 tablespoons (30 ml) fresh orange juice

  • 1 cup (64 g) reduced-fat frozen nondairy whipped topping, thawed

  • 4 sprigs fresh mint, for garnish (optional)

  1. Peel mango, cutting the flesh away from the seed. Coarsely chop the flesh and put in a saucepan with water and honey. Bring to a simmer over medium heat, stirring constantly.

  2. Stir in cornstarch and orange juice mixture. Continue to cook, stirring, for 1 minute more. Remove from heat, cover, and refrigerate for at least 1 hour, stirring once.

  3. Just before serving, put mango in the workbowl of a food processor or blender. Add whipped topping and process until smooth. Pile into dessert dishes and garnish with a sprig of mint (if using)

Nutritional Facts

Per serving
85 calories (23% calories from fat)
trace protein
2 g total fat (2.0 g saturated fat)
16 g carbohydrate
1 g dietary fiber
0 cholesterol
1 mg sodium
Diabetic exchanges
1 carbohydrate (fruit)
1/2 fat

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