Recipe courtesy of Sara Moulton

Mango Mousse with Kiwi Kool-Ee, Tofu Whipped Cream, and Fried Phyllo Garnish

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  • Total: 1 hr 35 min
  • Prep: 1 hr 20 min
  • Cook: 15 min
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2 mangos, diced (use all scraps of mango as it will be pureed)

1 mango, finely diced for garnish

2 cups of mango juice

3 tablespoons of agar flakes or arrowroot mixed with some mango juice to make a slurry

2 tablespoons of maple syrup

Juice of 1/2 of a lime

Pinch of sea salt

Kiwi Kool-ee, recipe follows

Tofu whip cream, recipe follows

Fried phyllo garnish, recipe follows

Kiwi Kool-ee:

4 kiwis, peeled and diced

2 kiwis finely diced for garnish

Juice of 1/2 a lime

2 tablespoons maple syrup

Pinch of sea salt

Tofu whipped cream:

1/2 pound of low fat firm silken tofu

2 tablespoons a maple syrup, or more to taste

1 tablespoon of vanilla extract

Pinch of sea salt

1 tablespoon of water or soy milk to blend

In a food processor or blender, blend all of the ingredients until the tofu reaches a very creamy consistency (about 2 minutes).

Fried phyllo garnish:

2 cups canola oil, or any high quality oil

1 package shredded phyllo dough, greek name kataifi, thawed (if shredded variety is unavailable use sheets and julienne before use)

2 tablespoons maple syrup

1 cup toasted almonds, chopped


  1. Place the diced fruit in a saucepan with the juices, maple syrup and sea salt. Add the agar flakes or arrowroot mixture to the pan. Stir well and bring to a boil over medium heat. Reduce the flame, stirring constantly and simmer for 3 minutes. Pour mixture into a blender. Allow it to cool for 5 minutes and then blend on high for 2 minutes (scraping down the sides if necessary). Pour equal amounts into oiled 1/2 cup ramekins for individual servings . Place ramekins in the refrigerator for 1 hour to set up.;

Kiwi Kool-ee:

  1. Puree all ingredients in a blender, except the kiwi for garnish. Strain through a fine sieve to remove seeds, if desired.;

Fried phyllo garnish:

  1. Heat 2 cups of oil in a saute pan (do not allow the oil to smoke). Add small handfuls of shredded phyllo dough. Fry on both sides until the phyllo is golden in color. Remove from pan onto paper towels. Brush with maple syrup. Sprinkle with toasted almonds if desired.
  2. For presentation: Loosen the ramekin containing the mango mousse with a knife and turn it out on the plate. Top with a dollop of tofu whipped cream and drizzle kiwi kool-ee on the plate. Serve with a cookie of fried phyllo dough. Place diced mango and kiwi on the plate to accent the sauces.