Tangerine Mousse

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  • 25|min prep time
  • 1|hr|40|min total time
  • 8 ingredients
  • 9 servings

cup sugar
envelopes unflavored gelatin
eggs or 1/2 cup refrigerated or frozen fat-free egg product, thawed
1 1/2
cups skim milk
cups crushed ice
(6-oz.) can frozen tangerine juice concentrate*
(11-oz.) can mandarin orange segments, drained
tablespoons semi-sweet chocolate chips, melted, if desired


  1. 1 In medium saucepan, combine sugar, gelatin and eggs; beat until smooth. Stir in milk; cook over medium heat until mixture coats a spoon, stirring constantly. DO NOT BOIL. Cool slightly.
  2. 2 Pour mixture into large blender container or food processor bowl with metal blade; blend at medium speed. While blender is running, add ice and spoonfuls of tangerine concentrate, blending until ice is melted. Pour into 1 1/2-quart bowl; refrigerate 10 to 15 minutes or until partially set.
  3. 3 Reserve 9 mandarin orange segments for garnish; place on paper towel. Fold remaining orange segments into mixture. Refrigerate 1 to 2 hours or until set. (If desired, mixture can be poured into individual dessert dishes before refrigerating).
  4. 4 Dip each orange segment halfway into melted chocolate; place on waxed paper. Let stand until set. Garnish each serving with chocolate-dipped orange segment.




Nutrition Information

Recipe Step Photos

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