Mango Cream
Contributed by Lesley Hendricks


1 1/2 tsp unflavored gelatin
4 tbsp water
1/2 cup water
Dash of salt
1 cup mango puree
3 tbsp lime juice (fresh)
1/3 cup of sugar
1/2 cup heavy cream, whipped

Sprinkle gelatin over 4 tbsp water and let stand for five minutes. Put cup water and dash of salt in a pan and bring to a boil. Add sugar and stir to dissolve. Remove from heat and add the softened gelatin. Stir until dissolved and cool. Add mango puree and lime juice. Blend well and chill. When mixture is beginning to set, and has the consistency of raw egg whites, whip the cream and gently fold into the mango mixture. Refrigerate for at least four hours. This is a light and lovely dessert. Can be served on top of pound cake with a spoonful of whipped cream or pour it into your best glass bowl. Decorate the top with whipped cream and you will have an elegant finale to your dinner with very little time or effort.

Presented by CZBrats
October 7, 1998
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