Celebrate spring with this lively dessert that's great for entertaining because of its make-ahead feature.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2005
Pit and cube mangoes to make about 2 cups (500 mL); set aside.
In small saucepan, sprinkle gelatin over water; let stand for 5 minutes. Heat over low heat, stirring, until dissolved.
Meanwhile, in blender or food processor, pur?mangoes with lemon juice; strain through fine sieve into bowl. Add sugar and vanilla; stir until dissolved. Stir in gelatin and yogurt.
In separate bowl, whip cream; fold one-third into mango mixture. Fold in remaining whipped cream. Spoon into six 1/2-cup (125 mL) wine or parfait glasses; cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Mango Garnish: Peel, pit and dice mango. In bowl, toss together mango, sugar, mint, rum and lemon rind and juice. Spoon evenly over mousse.
Nutritional facts <b>Per serving:</b> about
- Sodium 50 mg
- Protein 5 g
- Calories 323.0
- Total fat 15 g
- Cholesterol 53 mg
- Saturated fat 9 g
- Total carbohydrate 44 g
- Iron 2.0
- Folate 14.0
- Calcium 11.0
- Vitamin A 77.0
- Vitamin C 78.0