Recipe: Mango Mousse

Here is one for fresh mango's and one for canned mango's.

MANGO MOUSSE

3 very ripe mangoes
1/4 c. shelled, unsalted
pistachio nuts
3 egg yolks
3 whole eggs
3/4 c. sugar
2 c. heavy cream, whipped
until stiff
2 pkg. unflavored gelatin,
softened per directions on
pkg.

Topping:
2 Tbsp. pistachio nuts, finely
chopped
1 ripe mango
1/2 c. heavy cream, whipped

Peel and slice mangoes and puree in blender for 1
minute. Add nuts and blend for 10 seconds. In large bowl,
beat eggs and egg yolks. Add sugar and continue beating until
mixture is thick and creamy. Fold mango puree into egg mix-
ture. Add softened gelatin and chill for 10 minutes. Fold
chilled mixture into whipped cream and pour into lightly oiled
2 quart mold.** Chill thoroughly in refrigerator. Place in
freezer 10 minutes before serving. Garnish with freshly sliced
mango, chopped pistachio nuts and whipped cream.
**May substitute individual dessert cups if preferred.MANGO MOUSSE

1 can mango fruit, undrained
1 (8 oz.) pkg. cream cheese
2 c. water
2 pkg. orange jello
1 pkg. lemon jello

Put mango fruit (undrained) and cream cheese in blender.
Blend until smooth.
Bring 2 cups water to boil. Add jello and stir until
thoroughly dissolved. Add mango and cheese mixture. Mix.
Chill.