Mango Mousse with Raspberry Coulis

Total time: 3hr 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 435 Kcal, 3g Protein, 47g Carbohydrates, 27g Fat


  • Mango Mousse
  • 2 tbsp. sugar
  • 1 mango (ca. 500 g)
  • 25 g pectin gelling agent (e.g. Confi-Vite)
  • 1 tsp. lime juice
  • 1 dl Water
  • 3 dl full fat cream
  • 250 g frozen raspberries
  • Raspberry Coulis
  • 250 g raspberries
  • 2 tbsp. sugar

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  • Mango Mousse

    1. Cut the mango into pieces and puree it with the sugar, gelling agent, water and lime juice. Put the mixture in a pan, bring it to a boil, and cook for 5 minutes, stirring. Pour the mixture into a bowl and cool, stirring until smooth. 2. Beat the cream until stiff and whisk 1/3 of it into the mango mixture, then fold in the remainder carefully with a rubber spatula. Divide among small bowls or glasses and leave to set in the fridge for approx. 3 hrs. 3. Bring the raspberries and the sugar to a boil in a small pan. Cool slightly and then strain the mixture through a sieve. Top the mousse with the raspberry sauce before serving.
  • Raspberry Coulis

    Himbeeren mit dem Zucker in einem Pfännchen aufkochen. Etwas abkühlen, durch ein Sieb streichen. Mousse vor dem Servieren mit der Himbeersauce verzieren.
  • Tipp:

    Mango durch Papaya ersetzen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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