Mango Mousse

For this light, make-ahead dessert recipe, combine mango-flavored gelatin with whipped topping to layer with fresh fruit on serving plates or in pretty parfait glasses or stemware.

Mango Mousse
10 mins
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  • 1 3 ounce package mango- or peach-flavored gelatin
  • 1 teaspoon shredded lemon peel
  • 3/4 cup boiling water
  • 1 1/2 cups chilled pineapple juice
  • 1 8 ounce container frozen whipped dessert topping, thawed
  • Fresh fruit (such as chopped mango or papaya, pineapple chunks, and raspberries)
  • Toasted shredded coconut
In a large bowl, stir together gelatin and lemon peel. Stir boiling water into gelatin mixture for at least 2 minutes or until gelatin is completely dissolved. Stir in pineapple juice. Chill in refrigerator about 1 hour or until gelatin is partially set (consistency of unbeaten egg whites).
Using a wire whisk, stir half of the whipped topping into the gelatin mixture. Cover; chill in the refrigerator about 1 hour or until mixture mounds.
Spoon half of the mixture into six parfait glasses. Top with desired fruit. Spoon remaining gelatin mixture over fruit. Cover; chill in the refrigerator for 2 to 3 hours or until set.
Top with remaining whipped topping and sprinkle with toasted coconut. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 230, Fat, total (g) 8, chol. (mg) 0, sat. fat (g) 8, carb. (g) 35, fiber (g) 1, pro. (g) 2, sodium (mg) 49, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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