Spa Magazine

From Cal-a-Vie Living

INGREDIENTS

Mango Mousse

• 1 vanilla bean
• ¼ cup pure maple syrup
• 1 very ripe mango, peeled and chopped
• 1 tsp. almond oil
• 1 tbsp. Splenda

Nests

• 9 (14-by-18-inch) sheets phyllo dough
• 1 tsp. ground cinnamon
• 1 tbsp. confectioners' sugar
• 2 pints strawberries
• 1 pint blueberries
• 1 pint blackberries
• 1 pint raspberries
• Mint sprigs for garnish

Mango Mousse

1. Scrape the vanilla bean into the maple syrup in a small saucepan and bring to a boil over low heat; the vanilla seeds will be released into the syrup. 
2. Strain the mixture into a blender and add the mango, almond oil, and Splenda; process at high speed for 1 minute or until smooth.
3. Spoon into a bowl and chill for 2 hours.

Nests

1. Preheat the oven to 350°. 
2. Layer 3 sheets of phyllo dough on a work surface and cut into fourths. Pleat the pieces into muffin cups sprayed with nonstick cooking spray, leaving the edges extended. Repeat with the remaining phyllo dough. 
3. Mix the cinnamon and confectioners' sugar in a shaker and sprinkle lightly over the nests. Bake the nests for 6 minutes or until golden brown. 
4. Puree 1 cup of the strawberries in a food processor or blender and strain. Slice the remaining strawberries and combine with the blueberries, blackberries, raspberries, and strawberry puree in a bowl; mix gently. 
5. Spoon the berries into the phyllo nests. Top each with 2 tbsp. Mango Mousse and garnish with mint sprigs. 

Image: Jerry Ward