Back

Mango Mousse

6-8

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.