Mango-Carrot Mousse



  • 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.


4 servings


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  • Nutrition Tip

    This special dessert is an interesting combination of mango and carrot juice. Mangoes are naturally sweet and rich in a variety of antioxidants. Lupeol is one of the powerful antioxidants found in mangoes.

    Antioxidants like lupeol are thought to rid the body of harmful molecules known as free radicals, which can damage a cell's DNA, triggering some forms of cancer and other diseases. Studies have indicated that mango pulp may provide an effective, non-invasive method of treating prostate cancer, inflammation, arthritis, and diabetes.

    mango-carrot mousse nutrition label 
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