Mango Mousse
Source of Recipe
Aunt Saunny
1 3-ounce package mango- or peach-flavored gelatin
1 teaspoon shredded lemon peel
3/4 cup boiling waterhot
1-1/2 cups chilled pineapple juice
1 8-ounce container frozen whipped dessert topping, thawed
Fresh fruit (such as chopped mango or papaya, pineapple chunks, and raspberries)
Toasted shredded coconut
1. In a large bowl, stir together gelatin and lemon peel. Stir boiling water into gelatin mixture for at least 2 minutes or until gelatin is completely dissolved. Stir in pineapple juice. Chill in refrigerator about 1 hour or until gelatin is partially set (consistency of unbeaten egg whites).
2. Using a wire whisk, stir half of the whipped topping into the gelatin mixture. Cover; chill in the refrigerator about 1 hour or until mixture mounds.
3. Spoon half of the mixture into six parfait glasses. Top with desired fruit. Spoon remaining gelatin mixture over fruit. Cover; chill in the refrigerator for 2 to 3 hours or until set.
4. Top with remaining whipped topping and sprinkle with toasted coconut. Makes 6 servings.
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