Email to VICKEY KOTWICA      

MANGO ORANGE MOUSSE




List of Ingredients



• 1 LARGE ( 28 OUNCE CAN) MANGOES OR 2 SMALL ( 15 OUNCE CANS) DRAINED
  
• 1 ENVELOPE UNFLAVORED GELATIN ( 1 TABLESPOON)
  
• 1/4 CUP COLD WATER
  
• 3 EGGS ( RMTEMP), SEPARATED
  
• 3/4 CUP ORANGE JUICE
  
• 1/2 CUP SUGAR, DIVIDED
  
• 1 TABLESPOON LEMON JUICE
  
• DASH SALT
  
• 2 TABLESPOONS RUM
  
• 1 CUP HEAVY CREAM, DIVIDED
  
• SHREDDED ORANGEL PEEL FOR GARNISH
  






Instructions



1. PROCESS ENOUGH OF THE MANGOES IN BLENDER OR FOOD PROCESSOR CONTAINER TO MAKE 1 CUP PUREE. TNINLY SLICE REMAINING MANGOES, COVER REFRIGERATE, RESERVE FOR GARNISH.
   
   
2. SPRINKLE GELATIN OVER COLD WATER IN A SMALL BOWL, LET STAND ONE MINUTE TO SOFTEN. BEAT EGG YOLKS WITH WHISK IN A HEAVY 1 QUART PAN. WHISK IN ORANGE JUICE, 1/4 CUP SUGAR, LEMON JUICE AND SALT. COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE HAS THICKENED ENOUGH TO LIGHTLY COAT METAL SPOON. REMOVE FROM HEAT, ADD SOFTENED GELATIN AND STIR UNTIL DISSOLVED. STIR IN MANGO PUREE AND RUM. REFRIGERATE ( OR STIR OVER ICE WATER) UNTIL MIXTURE MOUNDS SLIGHTLY WHEN DROPPED FROM SPOON.
   
   
3. BEAT EGG WHITES IN LARGE BOWL OF ELECTRIC MIXER ON HIGH SPEED UNTIL FROTHY. GRADUALLY ADD REMAINING 1/4 CUP SUGAR, 1 TABLESLPOON AT A TIME, BEATING WELL AFTER EACH ADDITION. BEAT UNTIL STIFF PEAKS FOR, FOLD INTO MANGO MIXTURE. WITHOUT WASHING BOWLL OR BEATERS, WHIP 1/2 CUP OF THE CREAM UNTIL SOFT PEAKS FORM. FOLD INTO MANGO MIXTURE.
   
   
4. SPOON INTO PARFAIT OR DESSERT GLASSES. REFRIGERATE UNTIL FIRM, 3 TO 4 HOURS OR UP TO 24 HOURS.
   
   
5. JUST BEFORE SERVING, WHIP REMAINING 1/2 CUP CREAM UNTIL SOFT PEAKS FORM. GARNISH MOUSSE WITH RESERVED MANGO SLICES, WHIPPED CREAM AND ORANGE PEEL.
   
   
6. 6 TO 8 SERVINGS
   
   






Final Comments


ENJOY!