Creamy Mango Mousse
|Unflavored gelatin||1 1⁄2 Tablespoon|
|Mango pulp||2 1⁄2 Cup (40 tbs)|
|Whipping cream||1 Pint|
|Mango slices||3 (For Garnish)|
Soften the gelatin in half a cup of mango pulp.
Then place in the top of a double boiler over hot water to dissolve.
Add the sugar to the pulp and stir to dissolve.
Stir in the gelatin.
Whip the cream.
Reserve some for garnish.
Thoroughly blend in the remaining cream into the mango mixture.
Lightly grease a six cup capacity mold with oil.
Pour in the mousse.
Chill for two to four hours or overnight.
Unmold and decorate with mango slices, cream rosettes and crystalized flowers.
Note: I have made this mango mousse for many years and have distributed the recipe to many people.