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Mousse, Mango (D, KLP, TNT)
Source: Unknown
Serves: 8

2-1/4 to 2-1/2 pounds very ripe mangoes (4 or 5)
1 1/4-ounce envelope unflavored gelatin
1-1/4 cups water
1/2 cup sugar
3/4 cup canned evaporated milk

Peel and pit mangoes, then puree in a food processor until smooth. Force through a medium-mesh sieve into a bowl to remove any fibers, scraping bottom of sieve with a rubber spatula (discard fibers).

Sprinkle gelatin over 1/4 cup water in a small bowl and let stand 1 minute to soften. Heat sugar and remaining cup of water in a small saucepan over moderately high heat, stirring until sugar is dissolved, then add gelatin mixture and stir until dissolved. Add pureed mango and heat, stirring, just until mixture reaches a bare simmer.

Remove from heat, and then stir in evaporated milk until combined well. Cool to room temperature, stirring occasionally, about 30 minutes.

Divide among 8 (1/2 cup) goblets and chill, covered, at least 8 and up to 24 hours.

Poster's Notes:
I made this for the Shabbat dinner I was invited to tonight.

Posted by Rachel Schreiber

Nutritional Info Per Serving: N/A