Description
A refreshing dessert thats both healthy and delicious. Layers of creamy mango mousse and crunchy biscuits make this a perfect summer treat.
Ingredients
Units
Scale
- 1 cups (237 ml) crumbled Cottage cheese
- 1 cups (237 ml) thick mango puree
- 10-12 Almonds/Pine nuts
- 4 tbsp. sugar/honey
- Chocolate chips
- 10-12 digestive biscuits
- 10-12 Almonds
- 1 tbsp. butter/Olive oil
Instructions
- Peel and chop two mangoes. Grind almonds or pine nuts into a fine powder.
- Blend mango pieces and cottage cheese with granulated sugar to make a puree. Reserve a little mango puree for garnish.
- Grind the biscuits with almonds coarsely in a blender with butter.
- In a large bowl, combine the mango and cottage cheese puree and almond/pine nut powder; mix well.
- In small serving bowls or glasses, add a tablespoon of coarsely ground biscuit. Pour a ladle of mango mousse over it and add another layer of biscuit. Finish with mango mousse, a little fresh mango pulp, and a few chocolate chips.
- Refrigerate the Mango Mousse for 3-4 hours and serve chilled.
Notes
- For a smoother mousse, strain the mango puree through a fine-mesh sieve before blending.
- If you don’t have digestive biscuits, you can use graham crackers or any other crunchy biscuit.
- To make this recipe vegan, substitute the cottage cheese with silken tofu and honey with maple syrup.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 30
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 20