Mango mousse with raspberry sauce

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 mangoes (approx. 500 g)
  • 25 g Confi-Vite (gelling agent made from apple pectin)
  • 1 tsp lime juice
  • 1 dl water
  • 3 dl full cream
  • 250 g frozen raspberries
  • Raspberry sauce
  • 250 g raspberries
  • 2 tbsp sugar

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  • Mango mousse

    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 mins., stirring. Pour the mixture into a bowl and cool, stirring until smooth. 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, cover and leave to set in the fridge for approx. 3 hrs.
  • Raspberry sauce

    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.
  • Tip:

    Replace the mango with papaya.

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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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