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Cooking School

Canyon Breeze Restaurant &
Canyon Café Deli

Culinary Education & Services

Recipe of the Month

Frozen Mango
Passion Mousse

Ingredients
1 C	MANGO, FRESH OR FROZEN (THAWED)
¼ C	PASSION FRUIT PUREE
1 C	NONFAT PLAIN YOGURT
¼ C	FRUCTOSE
1 T	GELATIN POWDER (DISSOLVED IN 1/4 CUP HOT WATER)
1 T	LEMON JUICE

Second Layer
1 C	RASPBERRIES, (PUREED SEEDS REMOVED)
¼ C	PASSION FRUIT PUREE
1 C	NONFAT PLAIN YOGURT
¼ C	FRUCTOSE
1 T	GELATIN POWDER (DISSOLVED IN 1/4 CUP HOT WATER)
1 T	LEMON JUICE

Yield: About 36 oz
Servings: 12
Serving Size: 3 oz

Directions

Using a microwave, liquefy the gelatin with hot water Blend together the mango, passion fruit puree, yogurt, fructose, lemon juice and liquefied gelatin. Pour into molds and freeze. Prepare second layer and pour on top of frozen base. Freeze.
Tip: 2" diameter x 2" long metal ring molds work best. These can be found at most restaurant supply stores. Another option is lengths of pvc pipe cut to specs above- look at any home improvement store. Otherwise pour into popsicle molds or ramekins that have been lined with parchment.

Recipe Nutrient Analysis, Single Serving:

Calories: 77	Net Carbs: 17	Protein: 3g
Fat: trace	Saturated Fat: trace	Cholesterol: 2mg
Sodium: 31mg	Fiber: 2g	NC-P-F Ratio: 83-15-12

Recipe by: Pastry Chef Lynnette Beck

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