Mango Mousse - Sugar and Gluten Free
(CL) -- Are you intolerant of wheat, gluten or dairy? Are you a diabetic or suffer from food allergies? If so, you know how restricted your daily diet can be. But not any more!
Fortunately, there are recipes out there that are free from dairy, wheat and refined sugars. And you can find flavorful ingredient combinations for anything from appetizers and breads to main courses and desserts. In the end, you won't have to be deprived of eating your favorite foods.
This "Mango Mousse" from "Gluten-free, Sugar-free Cooking: Over 200 Delicious and Allergy-free Recipes" (Thorsons Books/Thorsons Element), by Susan O'Brien, is a perfect summer treat that is free of nuts and eggs. You can even substitute peaches or other fruits or berries for the mangoes, and it will taste just as refreshing.
2 ripe mangoes, pitted, peeled
Water to add to mango mixture
1 tablespoon arrowroot
1 tablespoon agave nectar
1 tablespoon fresh orange juice (or lemon juice)
Heavy cream (enough to make
2 cups fresh whipped cream)
Place the mangoes in a blender and puree. Once the mixture is blended, add enough water to equal 2 cups of puree. Pour into a saucepan and bring to a boil over a medium-high heat.
In a small bowl combine the arrowroot and agave nectar. Stir until well blended. Add to the mango mixture and stir until mixed. Add the orange or lemon juice and place in a large bowl. Place this mixture in the freezer for about one hour.
Remove from the freezer and beat the mango mixture with a mixer for about two to three minutes, or until it becomes thick and creamy.
In a small bowl, whip the heavy cream until light and fluffy. Fold into the mango mixture and place in serving dishes. Cover with plastic wrap and refrigerate until set.