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Dessert – Cream Mango Mousse

Dessert_Mousse

Ingredients:

2 MEDIUM – SIZED MANGOSE, PEELED & SLICED

2 TABLESPOON CASTER  SUGAR

1 TABLESPOON GELANTINE (VEGETABLE)

300 ML CREAM EXTRA CREAM & GRATED CHOCOLATE FOR GARNISH

3 TABLESPOON ORANGE JUICE

METHOD:

PUREE THE MANGO TO MAKE 3 CUPS. ADD SUGER TO THE PULP & MIX WELL. SPRINKLE GELATINE OVER ORANGE JUICE & PLACE OVER HOT WATER TO DISSOLVE. FOLD DISSOLVED GELATINE & JUICE THROUGH

MANGO MIXTURE. POUR INTO INDIVIDUAL DISHES. REFRIGERATE UNTIL FIRM. dECORATE WITH WHIPPED CREAM & GRATED CHOCOLATE.

Cream Mango Mousse