Monday, February 28, 2011

Mango Mousse


2 packages cream cheese (low fat version is fine)
1 package of vanilla pudding (instant)
1 tub of cool whip
1 32 oz can of mango puree

Use a electric mixer and blend together the cream cheese (that has been brought up to room temp) and the vanilla pudding. Use only one cup of milk for the pudding (the directions usually call for 2 cups of milk per package). Once these two ingredients are well blended, mix in the mango puree. After all is smooth and well blended, gently fold in the cool whip by hand. Then refrigerate for 6 hours or overnight to set.

** If you taste the dessert and it is not sweet enough with the sugar from the pudding, puree and cool whip you may want to add some more sugar during the initial blending process. I find the sugar from the pudding and cool whip to be sweet enough for the over all dish.

Decorate with fresh mango and whipped cream if you desire. 

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