Mango Mousse


Well, the heat of summer is here and the local grocery stores are full of fresh mangos. If you have never had a mango, then try this recipe, it is wonderful.
Serving Size: 4
Preparation Time: 4 hours


1 envelope gelatin
2 each Mangos
1/4 cup cold water
3 each egg yolks
1/3 tsp stevioside
1 tbsp lemon juice
1 dash salt
2 tbsp Rum (optional)
1 cup heavy cream
1/8 tsp stevioside
1 tsp vanilla


Process enough mango to make 1 cup of mango puree in a food processor. Set aside.


Sprinkle gelatin over cold water in a small bowl. Let stand for about 2 minutes. Beat egg yolks in a saucepan. Whisk in stevia, lemon juice and salt. Cook over medium heat, stirring constantly, until mixture has thickened. Add gelatin and stir until dissolved. Stir in mango puree and rum. Refrigerate until mixture is thick.


Whip up 1 cup heavy cream with 1/8 tsp stevia and vanilla. Whip until soft peaks form. Fold in half of the cream into the mango mix.. Refrigerate for about 3 hours. Garnish with remaining whipped topping and slices of mango.