|1||Envelope unflavored gelatin; (1 tablespoon)|
|2 cups||Fresh mango puree; (about 2 peeled and|
|; pitted mangoes)|
|; plusmango slices|
|; for garnish|
|1 cup||Plain yogurt|
|1 cup||Well-chilled heavy cream|
In a small saucepan sprinkle the gelatin over ¼ 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.
Gourmet May 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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