Mimi'S Mango Mousse
Ingredients
Instructions
- Slowly warm up the pulp on a very low heat.
- Dissolve gelatin into boiling hot water. Be sure it's dissolved.
- Pour gelatin into the warmed pulp and add sugar.
- Cool down in the refrigerator until it gets more to room temperature.
- Beat heavy cream until it peaks and fold into pulp until completely blended.
- Coat non-stick Bundt pan with Safflower oil. Add mixture and refrigerate 24 hours. It can sit for up to 48 hours if you want.
- Set in warm water quickly to loosen sides with knife and flip onto a large platter. Put back into refrigerator to gel back to firm.
- Decorate with fresh fruit in center, around sides and/or top. Strawberries done in flower shapes or sugar coated grapes with mint leaves are delicious.
Nutrition & Diet Analysis (per serving)
300
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).