4.7 Recipe: Mango Mousse
Ingredients
- 3 envelopes (21g) unflavored gelatin, softened in 1/4 cup cold water
- 2 cup (500ml) boiling water
- 3 mango fruits, peeled and pureed
- 2 cups (500ml) heavy cream
- confectioner’s sugar
- 2 mango fruits, peeled and cubed
Instructions
When the gelatin has softened, mix it well with the boiling water to dissolve completely. Stir in the pureed mango and let cool. Whip the cream with sugar to taste. Fold the cream onto the gelatin mixture. Pour into a 2-quart ring mold and refrigerate until set. To serve, hold the mold over steam or dip it in hot water for a second to unmold easily. Turn over on a serving platter and fill the ring with the mango cubes. Makes 8 to 10 servings.
Contents
- 1 The Mexican Day of the Dead
- 2 16 de Septiembre
- 3 The Quinceañera Celebration
- 4 The Equinox at Chichén Itzá
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Provided by UNC Institute for the Study of the Americas.
