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Mango Mousse

Makes: 6 servings
Prep 10 mins Chill 4 hrs
Mango Mousse
  • 1 3  ounce package  mango- or peach-flavored gelatin
  • 1  teaspoon  shredded lemon peel
  • 3/4  cup  boiling water
  • 1 1/2  cups  chilled pineapple juice
  • 1 8  ounce container  frozen whipped dessert topping, thawed
  •  Fresh fruit (such as chopped mango or papaya, pineapple chunks, and raspberries)
  •  Toasted shredded coconut

1. In a large bowl, stir together gelatin and lemon peel. Stir boiling water into gelatin mixture for at least 2 minutes or until gelatin is completely dissolved. Stir in pineapple juice. Chill in refrigerator about 1 hour or until gelatin is partially set (consistency of unbeaten egg whites).

2. Using a wire whisk, stir half of the whipped topping into the gelatin mixture. Cover; chill in the refrigerator about 1 hour or until mixture mounds.

3. Spoon half of the mixture into six parfait glasses. Top with desired fruit. Spoon remaining gelatin mixture over fruit. Cover; chill in the refrigerator for 2 to 3 hours or until set.

4. Top with remaining whipped topping and sprinkle with toasted coconut. Makes 6 servings.

Nutrition Facts (Mango Mousse)
  • Servings Per Recipe 6,
  • cal. (kcal) 230,
  • Fat, total (g) 8,
  • chol. (mg) 0,
  • sat. fat (g) 8,
  • carb. (g) 35,
  • fiber (g) 1,
  • pro. (g) 2,
  • sodium (mg) 49,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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