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Superama

Superama

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Recipe of Yellow Lemon Mousse and Mango Gelatin
Superama

Superama

Recipe of Yellow Lemon Mousse and Mango Gelatin
Superama

Superama

Recipe of Yellow Lemon Mousse and Mango Gelatin
Superama

Superama

Recipe of Yellow Lemon Mousse and Mango Gelatin
Superama

Superama

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Yellow Lemon Mousse and Mango Gelatin

4 h
5 min
Easy
4.88
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Prepare this delicious dessert that is very refreshing and has a combination of flavors ideal for this hot season. A surprising set of textures with a crunchy biscuit base, a smooth Italian lemon mousse and a soft mango jelly. Delicious!
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Ingredients

8 servings
  • 3 cups of Vanilla cookies
  • 1 Cup of Almonds Great Value® peeled and toasted
  • 90 grams of Butter melted
  • 380 grams of Great Value® Cream Cheese at room temperature
  • 1 Cup of mascarpone cheese
  • 1/2 Cup of Great Value® glass sugar
  • 1 tablespoon of yellow lemon juice
  • 1 yellow lemon zest
  • enough of yellow gel food color
  • 10 grams of unflavored gelatin hydrated and melted
  • 1 Cup of whipping cream assembled
  • 1 liter of Water
  • 35 grams of jelly of water taste mango
  • 2 mangoes in slices
  • 1 sheet of mint to decorate

Preparation

In a food processor, process the cookies with the almonds until you get a fine powder. Add the butter and process another minute until you get a cookie.
Place the crust in a removable cake pan of 20 cm approximately, and spread with a spoon to form a base. Refrigerate 15 minutes.
For the mousse, beat the cream cheese with the mascarpone cheese, the icing sugar, the lemon juice and the zest. Add the grenetine in the form of yarn and the dye, cream until integrated. Reservation.
In a bowl, mix the mousse with the whipped cream until it is integrated.
Pour the mousse mixture into the mold with the crust and refrigerate for about 1 1/2 hours or until it sets completely.
For the gelatin, in a pot at high heat, the water boils. Remove from heat and add mango gelatin, mix. Cool at room temperature.
Arrange the mango slices in the mold and carefully cover with the gelatin at room temperature. Refrigerate about 2 hours or until set.
Desmolda the dessert and decorate with mint leaves.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
1139
kcal
57%
Carbohydrates
95.4
g
32%
Proteins
18.8
g
38%
Lipids
79.6
g
123%
Fiber
13.3
g
27%
Sugar
28.5
g
32%
Cholesterol
154
mg
51%
Esha
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Ratings (8)
HECTOR RICARDO LECUONA TREJO
09/04/2019 14:44:32
Deliciosa
Estefy Puente
04/06/2018 20:56:48
Se ve delicioso,lo voy a preparar 🍰
Cristina Pérez Santos
20/02/2018 12:06:05
Buenísimo!
Betty Diaz
18/06/2017 21:24:53
Delicioso
Kiwilimón
08/05/2017 16:17:35
deliciosa!!
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