| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | May 1991 | 1 | servings | |
INGREDIENTS
| 1 | Envelope unflavored gelatin; (1 tablespoon) | |
| 2 | c | Fresh mango puree; (about 2 peeled and |
| ; pitted mangoes) | ||
| ; plusmango slices | ||
| ; for garnish | ||
| 1/3 | c | Sugar |
| 1/2 | ts | Vanilla |
| 1 | c | Plain yogurt |
| 1 | c | Well-chilled heavy cream |
INSTRUCTIONS
In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender blend together the mango puree, the sugar, and the vanilla, add the gelatin mixture, and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly, and divide the mousse among 4 dessert glasses. Chill the mousses for at least 4 hours or overnight. Garnish the mousses with the mango slices. Serves 4. Gourmet May 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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