Mango Mousse


20 minutes

    • 30 oz. The Perfect Purée Mango Puree, thawed
    • 10 sheets gelatin
    • 9 oz. sugar
    • 32 oz. cream
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.