Yellow Mango Mousse

Most people are familiar with mangoes, but do you know about yellow mangoes (bottom left in the photo)?  You might also see them called Manila, champagne, young, baby, honey, Ataulfo, or Adolfo mangoes.  

In the photo, you can see the yellow mango is shaped differently than more common varieties.  I prefer yellow mangoes for their delicately sweet flavor and "stringless" texture.  Another great feature - they have one of the thinnest seeds among all mango varieties so you get more mango for your money.  These tasty fruits are in season from March through September.

This mousse can be made up to 24 hours in advance and requires no cooking so it's a cinch to put together.  I hope you'll give it a try.

Items used to make this recipe:

(affiliate links)

• mixing bowls https://amzn.to/2WFn1M3

• silicone spoonula https://amzn.to/2LdeQRJ

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Yellow Mango Mousse

Serves 6

Printable Recipe

Ingredients

• 2 ripe yellow mangoes, peeled and chopped

• 1 cup heavy cream, whipped

• 2 egg whites, whipped

Directions

1. In a food processor or blender, puree mangoes until smooth; pour into a medium mixing bowl.  

2. Carefully fold in whipped heavy cream; repeat with whipped egg whites.  

3. Divide mousse evenly among 6 dessert dishes and chill.

Almond Joy Cookies

If you're an Almond Joy candy bar fan, these cookies are for you!

Enjoy!

Items used to make this recipe:

(affiliate links)

• #50 scoop https://amzn.to/2YPxgjw

• silpat/sheet pan/cooling rack combo https://amzn.to/2YMJdGQ

• almonds https://amzn.to/35MmOKZ

• sweetened shredded coconut https://amzn.to/2xQzxju

• semisweet or bittersweet chocolate chips https://amzn.to/35HpVEe

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Almond Joy Cookies

makes 80 cookies (#50 scoop)

Printable Recipe

Ingredients

• 2 1/2 cups flour

• 1 teaspoon baking soda

• 1 teaspoon fine salt

• 16 tablespoons unsalted butter, room temperature

• 1 1/2 cups granulated sugar

• 2 large eggs

• 2 1/2 cups sweetened shredded coconut

• 2 cups roughly chopped almonds

• 3 cups semisweet or bittersweet chocolate chips (plus 1 extra chocolate chip per cookie)

Directions

1. Preheat oven to 350F and prepare 2 or 3 sheet pans with parchment or Silpat liners.  

2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until fluffy.  

4. Add eggs, one at a time, and mix until fully combined.  

5. Add the flour mixture and mix just until combined.  

6. Add coconut, almonds, and chocolate chips.

7. Using a #50 scoop, portion 12 cookies per pan.  

8. Flatten each cookie slightly with the palm of your hand and press one chocolate chip on top of each cookie.  

9. Bake in preheated 350F oven for 10 minutes.

10.  Cool cookies on rack for 10 minutes before transferring to a rack to cool completely.

adapted from Heather Christo Cooks