- 1 package of unflavored gelatin
- 1/2 cup and 2/3 cup of carrot juice
- 2 cups of fresh mango, cut in cubes
- 3 tablespoons reduced-fat sour cream
- 1 tablespoon of agave nectar
- 1/2 teaspoon vanilla extract
In a small saucepan, sprinkle the gelatin over the 1/2 cup of carrot juice and set aside to soften.
In a blender, pulse the mango cubes for five seconds. Scrape down the sides of the blender and purée fruit until it is almost smooth. Add the remaining 2/3 cup of carrot juice and the sour cream, agave nectar, and vanilla extract. Pulse to combine. Transfer all to a medium bowl.
Place the saucepan with the gelatin over medium-low heat and stir constantly until the gelatin granules are dissolved and no longer visible, about 30 seconds to one minute. Whisk the gelatin into the mango mixture, stirring until they are well combined.
Pour the mousse into four 1/2-cup ramekins and chill in the refrigerator until set, about three hours. To serve, top each mousse with a small dollop of sour cream, if desired, or garnish with chopped or sliced mango.