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Mango Mousse

  • 2 tablespoons rum
  • 1 1/2 tablespoons unflavored gelatin
  • 2 teaspoons grated orange zest
  • 3/4 cup orange juice
  • 1 1/2 teaspoons lemon juice
  • flesh from 3 medium ripe mangos, chopped
  • 1/2 cup milk
  • 1/2 cup sugar
  • 3/4 cup heavy cream, whipped
Pour the rum over the gelatin in a medium saucepan and allow to soften for two minutes. Stir in the orange zest and orange juice. Combine the mango flesh and milk in a food processor and process until smooth. Add the sugar, stirring well, and bring just to a boil over medium heat, stirring constantly. Remove from heat and cool to room temperature. Fold gently into the cooled mango mixture. Pour into serving glasses and allow to chill for 4 hours or until set.

Yield: 8 servings


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