- 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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