Photo: Korea Ministry of Food and Drug Safety

Cream Cheese Mango Mousse

Name: Cream Cheese Mango Mousse
Cuisine: South Korea
Ingredients: 50 g mango puree (50g); 10 g raspberries (10g); 30 g pistachios (30g); 50 g cream cheese (50g); 50 g yogurt (50g); 50 g heavy cream (50g); gelatin sheet (1 sheet); lemon (1/4 pc); 10 g apple mint (10g); 20 g sugar (20g)

크림치즈 망고무스

Dessert · Boiled

DessertsCourse

333kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Cream Cheese Mango Mousse

Not spicyVegetarianGluten-freeContains: dairy

Ingredients Tap an ingredient to check it off

Servings1

mango puree망고퓨레(50g)
50 g
raspberries라즈베리(10g)
10 g
pistachios피스타치오(30g)
30 g
cream cheese크림치즈(50g)
50 g
yogurt요거트(50g)
50 g
heavy cream생크림(50g)
50 g
gelatin sheet판젤라틴(1 sheet)
lemon레몬(1/4 pc)
apple mint애플민트(10g)
10 g
sugar설탕(20g)
20 g

Nutrition per serving

333kcal

55.6gCarbs

7.3gProtein

9.1gFat

69.7mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Put the mango puree, lemon, and sugar in a pot and simmer gently.
Soak the gelatin in cold water, melt it over a double boiler, add it to the mango puree, and set it in a mold.
Whip the cream until cold and mix it with the yogurt.
Mix the sugar and cream cheese into the cream-and-yogurt mixture.
Put the raspberries and sugar in a pot and simmer gently.
Place the set mango mousse on a plate, top with the raspberry sauce, cream cheese sauce, and chopped pistachios, and garnish with apple mint.

💡 TipUsing yogurt reduces sodium, and the aroma of apple mint makes the mango mousse stand out more.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.