Mango mousse
 

Mango mousse
Ingredients
2 ripe mangoes, seeded, peeled, and chopped
1 envelope unflavored gelatin
2 tablespoons sugar
2 teaspoons lemon juice
1 8-ounce container frozen light whipped dessert topping, thawed
Mango and/or kiwi fruit slices (optional)
Directions
In a food processor bowl or blender container place the chopped
mangoes. Cover and process or blend until smooth. Add enough
water to make 2 cups puree. Transfer the mango mixture to a
medium saucepan and bring to boiling.
In a large mixing bowl stir together the gelatin and sugar. Pour
mango mixture over gelatin mixture and stir until gelatin
dissolves. Stir in the lemon juice. Cover and freeze for 45 to
60 minutes or until the mixture mounds when dropped from a
spoon, stirring occasionally.
Beat the mango mixture with an electric mixer for 2 to 3 minutes
or until mixture is thick and light. Fold in the whipped
topping.
Pipe or spoon the mango mixture into 6 dessert dishes or parfait
glasses. Cover and chill until set. If desired, garnish with
mango and/or kiwi fruit slices.
Makes 6 servings