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Mango Mousse

4  mangoes, peeled and sliced 
1/2  cup lime juice 
1  teaspoon ground ginger 
2  envelope mango gelatin or plain
1/2  cup sugar 
1/2  cup sour cream 

1. In a food processor, puree the mangoes with the lime juice and ginger.
2. In a small bowl, sprinkle the gelatin over 1/4 cup water. Let stand for 5 minutes.
3. In a small saucepan, combine the sugar and 1/4 cup water, and bring to a boil. Stir the gelatin into the sugar mixture and cook, stirring for 1 minute. Add the sugar-gelatin mixture to the mango puree and process until well combined. Add the sour cream; process briefly. Spoon into dessert bowls, cover and refrigerate for 2 hours.