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Recipe Detail Page
Mango Mousse
Spring 2007
An easy dessert with just enough sweetness to satisfy dessert cravings.
Serves 4
½ pkg wonton skins
2 tbsp (25 mL) butter, melted
¼ cup (50 mL) black sesame seeds
2 tbsp (25 mL) icing sugar
½ tsp (2 mL) cinnamon
2 mangoes, diced, about 2 cups
1 tsp (5 mL) grated lime rind
2 tbsp (25 mL) lime juice
1 cup (250 mL) yogurt cream (instructions follow)
2 tbsp (25 mL) granulated sugar
1. Preheat oven to 350ºF (180ºC).
2. Cut wonton skins in half into triangles and brush with butter. Place wonton skins on a buttered baking sheet. Sprinkle with sesame seeds. Bake for 5 minutes or until crisp.
3. Mix together icing sugar and cinnamon and sift over crackers.
4. Place mango (save some for garnish) in a food processor and purée with lime rind and juice.
5. Combine yogurt cream and granulated sugar. Gently stir in the mango purée.
6. Spoon mixture into wine glasses and top with some chopped mango. Serve with 2 sesame crackers per person.
7. To make yogurt cream: Drip one large container of yogurt through cheesecloth into a bowl for about 2 hours. Discard liquid that is in the bowl and refrigerate thick yogurt cream to use in desserts instead of higher calorie mascarpone. It is also good mixed with mayonnaise to make a low-calorie spread.
Serves 4
