MANGO MOUSSE (MOUSSE DE MANGO)

2 ripe mangoes
1/4 cup powdered sugar
1/2 envelope unflavored gelatin*
2 tablespoons hot water*
2 tablespoons cold water*
1 1/2 teaspoons Mexican lime juice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 1/2 cups whipped cream (to serve)

Place the mangoes and powdered sugar in a food processor and puree.

In a large bowl, place the gelatin with the cold and hot water, lemon juice, nutmeg and cinnamon. Stir and then let sit for 5 minutes.

Add the mango puree to the gelatin mixture. Let sit for 20 minutes.

Beat one cup of the whipping cream to soft peaks and gently fold into the mangoes.

At this point you can either spoon the mousse into individual dishes or place the entire amount into a spring-form pan for slicing later. Let the mousse chill in the refrigerator at least 4 hours.

To serve, top with fresh whipped cream.

*You can omit the gelatin and hot and cold water, producing a softer consistency-more like a pudding.

Note from source: Years ago I cut a version of this recipe out of the Mexico City News. I don’t know who the original author is, but using mangoes for desserts has been common in Mexico for centuries. When I was asked to cater an event attended by President Vicente Fox, I chose this for the dessert, served with a Blackberry Coulis. Unfortunately the president never showed up, so he missed his chance to taste this delicious treat!"

Servings: 6
Source: Recipes and Secrets From El Buen Café, by Kris Rudolph, featuring Mexican and American dishes served at her restaurant in San Miguel de Allende.