Mango Mousse With Kiwi Kool-Ee, Tofu Whipped Cream, And Fried Phyllo Garnish

Recipe Ingredients

2		Mangos - diced, use all
		Scraps of mango as it will be pureed
1		Mango - finely diced
		For garnish
2 cups	474ml	Mango juice
3 tablespoons	45ml	Agar flakes or arrowroot - mixed with some
		Mango juice to make a slurry
2 tablespoons	30ml	Maple syrup
		Juice of 1/2 of a lime
1		Sea salt
		Kiwi Kool Ee
4		Kiwis - peeled, diced
2		Kiwis - finely diced for garnish
		Juice of 1/2 a lime
2 tablespoons	30ml	Maple syrup
1		Sea salt
		Tofu Whipped Cream
1/2 lb	227g / 8oz	Low fat firm silken tofu
2 tablespoons	30ml	Maple syrup - or more to taste
1 tablespoon	15ml	Vanilla extract
1		Sea salt
1 tablespoon	15ml	Water or soy milk - to blend
		Fried Phylo Garnish
2 cups	474ml	Canola or any high-quality oil
1		Shredded phyllo dough (Greek name kataifi) - thawed
		(if shredded variety is unavailable
		Use sheets and julienne before use)
2 tablespoons	30ml	Maple syrup
1 cup	93g / 3.3oz	Toasted almonds - chopped

Recipe Instructions

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

Tofu whipped cream: 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: 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.

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.

This recipe yields ?? servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0007) - from - the TV FOOD NETWORK

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