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Blood Orange Mango Mousse with Raspberry Coulis

Posted on Feb 15, 2013

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Mousse, meet your healthy cousin.   She’s just like you…only prettier…and healthier!

 

Welcome! This is the first month for our Eating the Alphabet Healthy Recipe Challenge, hosted by Brenda at Meal Planning Magic.  We’re eating our way through the alphabet, one delicious recipe at a time.  We’re spreading our wings and trying unfamiliar foods as the featured ingredients on this culinary journey.    Join us!  You can board this discovery train at any time, and if you can’t share a recipe every month that’s perfectly fine too  - there’s no long-term commitment here, just post as often as you can!

 

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Our mission this month?  Create something unique with the letters A or B.  If you’ve never tried blood oranges, you’re in for a real treat! A beautiful burgundy color flesh, and an exotic floral note sets them apart from any other citrus fruit you’ve ever tasted.  They’re delicious, addictive, and you’ll most commonly see them glistening  in winter salads.   But on this challenge, we’re thinking outside the box, remember?  So, it’s time to let this sweet beauty shine in a luscious dessert!

 

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I adapted the mango mousse with raspberry coulis over at Williams Sonoma for this tropical treat.  The original recipe features a mix of orange juice and mango purée, and I couldn’t pass up the opportunity to try it with blood orange juice.  There’s not a drop of whipping cream in this healthy mousse, just a small amount of sugar, and Deb-El pasteurized Just Whites if you’re concerned about eating raw eggs.  The healthy dose of vitamins A and C are an additional bonus too.  What a cheerful breakfast this would make!

This mousse takes less than 20 minutes to prepare, and just a couple of hours at most to set up in the fridge.  You can even make it a day ahead.  You’re just minutes away from tropical mousse nirvana!  Enjoy!

Blood Orange Mango Mousse with Raspberry Coulis

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 2 hours, 22 minutes

Yield: 3 large servings about 1 cup each.

    Mousse
  • 1 1/4 tsp. unflavored gelatin
  • 2 Tbs. cold water
  • 1/4 cup blood orange juice
  • 1 large mango, peeled and pitted
  • 4 teaspoons Deb El egg whites
  • 1/4 cup warm water
  • 1/4 tsp. blood orange juice
  • 2Tbs. superfine sugar
  • Raspberry Coulis
  • 1 cup raspberries
  • 1 tablespoon superfine sugar
  • 1 tablespoon blood orange juice
  • 1 drop orange flower water (optional but yummy)
  • Fresh mint sprigs for garnish
    Mousse
  1. In a small bowl, combine the gelatin with cold water. Set aside to soften.
  2. Heat the blood orange juice until it begins to simmer (bubbles form around edges of pan).
  3. Add the blood orange juice to the gelatin, stir until smooth and set aside to cool.
  4. Meanwhile, peel and coarsely chop the mango. Puree it in a food processor until smooth.
  5. Measure the puree - you will need about 1 1/4 cups.
  6. Whisk the puree into the gelatin mixture and let cool for 10 minutes.
  7. Add Deb El egg whites and warm water to a stand mixer bowl. Using a whisk attachment, mix on low speed a minute or two until the powder is completely dissolved.
  8. Increase speed to medium high and beat until egg whites are foamy.
  9. Add the 1/4 teaspoon of blood orange juice, and continue beating until soft peaks form.
  10. Gradually add the sugar, continuing to beat until stiff, shiny peaks form.
  11. Use a rubber spatula to gently fold the fruit mixture into the egg whites - just until it is incorporated.
  12. Pour mousse into 4 ramekins, wine glasses or your choice of serving container and refrigerate at least 2 hours or until mousse firms up.
  13. Coulis
  14. Add all ingredients to a food processor and pulse until smooth.
  15. Hold a sieve over a small bowl and press the raspberry mixture through the sieve with a rubber spatula to remove the seeds.
  16. Assembly
  17. If using ramekins, remove them from the refrigerator and dip the bottom of each ramekin in a bowl of hot water to loosen. Run a sharp knife around the edges of the mousse and invert ramekin onto a serving plate. Drizzle raspberry coulis around mousse and garnish with a mint sprig.
  18. Alternatively, you can serve the mousse in a wine glass as shown and simply drizzle a bit of the raspberry coulis over the top, with a mint sprig or some mango and raspberries for garnish. Enjoy!

Notes

Adapted from Williams Sonoma

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