Best Orange Mango Mousse Dessert Recipes

MANGO MOUSSE

Steps:

• In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until very smooth, about 1 minute.
• Meanwhile, in a medium-sized bowl, beat the cream with an electric mixer on high until soft peaks form.
• Pour one quarter of the mango puree mixture into the beaten cream, and using a spatula, fold the mango into the cream very gently. You don't want to deflate the cream, so take your time and scrape around the bowl and down the middle to fold the mixture together.
• Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.
• Divide the mixture between 4 small glasses, and refrigerate at least 4 hours (or overnight) before serving. To garnish: extra dollop of whipped cream and a few diced mango pieces and a mint leaf.

20 EASY MANGO DESSERTS WE CAN'T RESIST

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious tropical dessert!

ORANGE-MANGO MOUSSE DESSERT

Steps:

• Heat oven to 350ºF.
• Combine wafer crumbs, sugar and butter; press onto bottom of 8-inch square pan. Bake 10 min. or until lightly browned; cool completely.
• Bring nectar to boil in saucepan. Add to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Beat with mixer on high speed 5 min. or until frothy and opaque.
• Blend milk and mangos in blender until smooth; whisk into gelatin mixture. Stir in 1 cup COOL WHIP; pour over crust. Refrigerate 2 hours or until firm. Serve topped with remaining COOL WHIP.

DREAMY ORANGE MOUSSE

Steps:

• In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours.
• Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve.

ORANGE MOUSSE

Steps:

• In a large saucepan heat milk over medium heat until bubbles form around the edge of the pan (do not boil). Add butter,allow it to melt.
• Meanwhile in a bowl using an electric mixer at high speed beat eggs, egg whites, sugar & cornstarch until very light and fluffy, about 3 minutes. Mix in orange juice and orange peel.
• Beat in 1 cup of the hot milk into the egg mixture.
• Slowly whisk the egg mixture into the hot milk.
• Bring mousse to a boil whisking the entire time until the mixture is thick, about 2 minutes. Remove from heat and stir in the vanilla.
• Pour mousse into a bowl, cover and put in fridge until cold, about 2 hours.
• Fold in whipped topping, place in serving dishes (a large wine glass looks great) garnish with an orange and serve or you may cover and put in fridge until you are ready to serve, garnish just before serving.

MANGO-ORANGE MOUSSE CAKE

Steps:

• For cake:
• Position rack in center of oven and preheat to 400°F. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed paper. Butter paper and dust lightly with flour.
• Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack.
• For Mousse:
• Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mangoes in processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture.
• Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.)
• For Frosting:
• Whip cream until soft peaks form. Add sugar and liqueur and beat until firm peaks form.
• Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture. Press almonds onto sides. Garnish top with mango slices. Brush mango with reserved puree.