Mango Mousse

I know it is a bit odd to put a recipe here but I have had so many requests that it's just easiest to put it on the blog. Maybe you can make this sometime for your RMs - to remind them of the fabulous mangos of the West Indies.

By the way, we had this last night with the departing elders plus a complete turkey dinner - yum! (I will put up pictures later today).

Mango Mousse

1 env. unflavored gelatin
6 tbsp. sugar
1/4 c. cold water
1 1/2 c. fresh mango puree (from 2 lg. ripe mangoes) (can use frozen or maybe try with other fruits?)
1 tbsp. lemon juice
2 lg. egg whites, at room temp.
1/2 pt. (1 c.) heavy or whipping cream

In microwavable 1-quart bowl, combine gelatin and 4 tablespoons sugar. Stir in water and microwave uncovered on high 1 to 1 1/2 minutes or until gelatin and sugar dissolves. Stir in mango puree and lemon juice. Chill mixture just until it mounds slightly. In small bowl, with electric mixer, beat egg whites until foamy. Gradually beat in remaining 2 tablespoons sugar until stiff peaks form. Fold egg whites into mango puree mixture.

In small bowl with beaters, whip heavy cream until stiff peaks form. Fold mango mixture into whipped cream (reserve a little cream if desired, for garnish). Divide mango mousse among 6 serving dishes. Chill mousse until firm. To serve, garnish with whipped cream, mango slice and mint sprigs, if desired.
Serves 6