MANGO MOUSSE (or peaches if not available)
1 small package peach or apricot jello
1 cup boiling water 2 large
(28-ounce) cans sliced mangoes, drained of juice (peaches may be
1 cup milk
2 packages unflavored gelatin
1 cup cold water
Flesh of two ripe mangoes
1 cup heavy cream
Sugar to taste
Dissolve jello in boiling water, set aside.
Purée the canned mangoes (or peaches)with milk in food processor
Mix unflavored gelatin in a small pan with cold water and heat in
a double boiler (or in a larger pan over simmering water) until
dissolved. Add gelatin to mango mixture and blend well. Add
dissolved jello and blend once more.
Pour into 8-cup mold and refrigerate until set.
Mix purée fresh mango with heavy cream and a small amount
of sugar to taste in a blender.
Serve mango cream with the mousse on top.
Serving good for 8 people.
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