Mango Mousse with Kiwi Kool-Ee, Tofu Whipped Cream, and Fried Phyllo Garnish Recipe

Name: Mango Mousse with Kiwi Kool-Ee, Tofu Whipped Cream, and Fried Phyllo Garnish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 mangos, diced (use all scraps of mango as it will be pureed); 1 mango, finely diced for garnish; 2 cups of mango juice; 3 tablespoons of agar flakes or arrowroot mixed with some mango juice to make a slurry; 2 tablespoons of maple syrup; Juice of 1/2 of a lime; Pinch of sea salt; Kiwi Kool-ee, recipe follows; Tofu whip cream, recipe follows; Fried phyllo garnish, recipe follows; 4 kiwis, peeled and diced; 2 kiwis finely diced for garnish; Juice of 1/2 a lime; 2 tablespoons maple syrup; Pinch of sea salt; 1/2 pound of low fat firm silken tofu; 2 tablespoons a maple syrup, or more to taste; 1 tablespoon of vanilla extract; Pinch of sea salt; 1 tablespoon of water or soy milk to blend; In a food processor or blender, blend all of the ingredients until the tofu reaches a very creamy consistency (about 2 minutes).; 2 cups canola oil, or any high quality oil; 1 package shredded phyllo dough, greek name kataifi, thawed (if shredded variety is unavailable use sheets and julienne before use); 2 tablespoons maple syrup; 1 cup toasted almonds, chopped

Servings: persons

2 mangos, diced (use all scraps of mango as it will be pureed)
1 mango, finely diced for garnish
2 cups of mango juice
3 tablespoons of agar flakes or arrowroot mixed with some mango juice to make a slurry
2 tablespoons of maple syrup
Juice of 1/2 of a lime
Pinch of sea salt
Kiwi Kool-ee, recipe follows
Tofu whip cream, recipe follows
Fried phyllo garnish, recipe follows
4 kiwis, peeled and diced
2 kiwis finely diced for garnish
Juice of 1/2 a lime
2 tablespoons maple syrup
Pinch of sea salt
1/2 pound of low fat firm silken tofu
2 tablespoons a maple syrup, or more to taste
1 tablespoon of vanilla extract
Pinch of sea salt
1 tablespoon of water or soy milk to blend
In a food processor or blender, blend all of the ingredients until the tofu reaches a very creamy consistency (about 2 minutes).
2 cups canola oil, or any high quality oil
1 package shredded phyllo dough, greek name kataifi, thawed (if shredded variety is unavailable use sheets and julienne before use)
2 tablespoons maple syrup
1 cup toasted almonds, chopped

1
Place the diced fruit in a saucepan with the juices, maple syrup and sea salt.
2
Add the agar flakes or arrowroot mixture to the pan.
3
Stir well and bring to a boil over medium heat.
4
Reduce the flame, stirring constantly and simmer for 3 minutes.
5
Pour mixture into a blender.
6
Allow it to cool for 5 minutes and then blend on high for 2 minutes (scraping down the sides if necessary).
7
Pour equal amounts into oiled 1/2 cup ramekins for individual servings .
8
Place ramekins in the refrigerator for 1 hour to set up.
9
Puree all ingredients in a blender, except the kiwi for garnish.
10
Strain through a fine sieve to remove seeds, if desired.
11
Heat 2 cups of oil in a saute pan (do not allow the oil to smoke).
12
Add small handfuls of shredded phyllo dough.
13
Fry on both sides until the phyllo is golden in color.
14
Remove from pan onto paper towels.
15
Brush with maple syrup.
16
Sprinkle with toasted almonds if desired.
17
For presentation: Loosen the ramekin containing the mango mousse with a knife and turn it out on the plate.
18
Top with a dollop of tofu whipped cream and drizzle kiwi kool-ee on the plate.
19
Serve with a cookie of fried phyllo dough.
20
Place diced mango and kiwi on the plate to accent the sauces.

1483

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 mangos, diced (use all scraps of mango as it will be pureed), 1 mango, finely diced for garnish, 2 cups of mango juice, 3 tablespoons of agar flakes or arrowroot mixed with some mango juice to make a slurry, and more.

Yes, Mango Mousse with Kiwi Kool-Ee, Tofu Whipped Cream, and Fried Phyllo Garnish falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango Mousse with Kiwi Kool-Ee, Tofu Whipped Cream, and Fried Phyllo Garnish

How did you like this recipe?

Frequently Asked Questions