• MANGO MOUSSE (or peaches if not available) Ingredients: 1 small package peach or apricot jello 1 cup boiling water 2 large (28-ounce) cans sliced mangoes, drained of juice (peaches may be substituted) 1 cup milk 2 packages unflavored gelatin 1 cup cold water Flesh of two ripe mangoes 1 cup heavy cream Sugar to taste Procedure: Dissolve jello in boiling water, set aside. Purée the canned mangoes (or peaches)with milk in food processor or blender. 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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