 | Mango Mousse6-8 20 minutes |
| • | 30 oz. The Perfect Purée Mango Puree, thawed |
| • | 10 sheets gelatin |
| • | 9 oz. sugar |
| • | 32 oz. cream |
| Method: | |
| 1. | Whip the cream. Dip the gelatin in cold water, just enough to cover the sheet. |
| 2. | Mix the sugar and Mango Puree. |
| 3. | Melt the gelatin in the microwave with the water. Gelatin must be completely dissolved. Mix gelatin in with purée mixture and add the cream. |
| 4. | Refrigerate until served. |