INGREDIENTS

INSTRUCTIONS

Cut mango into 1/4 in cubes to make 1/2 cup. chop remaining mango to
Make about 1 1/2 c. puree with 1 c cold water until smooth.  Sprinkle
gelatin over remaining 1/4 c cold water in a bowl; let  soften for
several min.  Combine sugar and milk in a 2 qt saucepan. cook,
stirring, over  med-low heat, until sugar dissolves. remove from heat;
add softened  gelatin and stir untl dissolved.  Add coconut milk and
mango puree; whisk until bleneded. fold in diced  mango. pour into a 1
qt mold or divide among 5 ramekins. cover and  chill until firm, about
3 - 4 hours.  Recipe by: CUNLINARY JOURNEY, Martin Yan  Posted to
MC-Recipe Digest V1 #484 by Rose Marr <rtm@marr.org> on Feb  26, 1997.

A Message from our Provider:

“Romans 1:20 – God doesn’t believe in atheists.”