Mango Mousse

image courtesy of saidaonline.com

Ingredients:

1/2  -  cup sugar

2     -  envelopes unflavored gelatin

4     -  eggs

3     -  egg yolks

2     -  cups mashed ripe mangoes (about 3 mangoes)

1/4  -  cup brandy

1/4  -  tsp. almond extract

2     -  cups whipping cream

Sweetened whipped cream

Procedure:

•     Mix sugar and gelatin in 2-quart saucepan. Beat eggs and egg yolks until thick and lemon colored, about 5 minutes.
• Stir eggs into gelatin mixture. Heat just to boiling over medium heat, stirring constantly. Remove from heat; stir in mangoes, brandy and almond extract. Refrigerate just until gelatin mixture mounds slightly when dropped from a spoon, about 1 ½ hours.
•   Beta whipping cream in chilled bowl until stiff. Fold mango mixture into whipped cream. Our into 8-cup mold. Refrigerate until firm, about 4 hours; unmold. Garnish with mango slices if desired.

    

Good for 12 servings.

Apricot Mousse: Substitute 1 can (30 oz.) apricot halves, drained, for the mangoes. Place apricots in blender container; cover and blend on high seed until smooth, about 1 minute. Decrease sugar o ¼ cup.

image courtesy of funduefoods.com

Peach Mousse: Substitute 1 can (29 oz.) apricot halves, drained, for the mangoes. Place peaches in blender container; cover andblend on high seed until smooth, about 1 minute. Decrease sugar o ¼ cup.

image courtesy of easteuropeanfood.about.com

Book: Betty Crocker's Southwest Cooking