Mango Mousse

Ingredients

• 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)

Directions

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)