I live right up the street from Castro and make it down there almost every day whether to pick up some groceries or hop on the train to go downtown. Recently there has been a young man on the corner selling fruit. A few weeks ago I bought a huge box of the most delicious strawberries I have ever tasted and last Friday it was a big box of mangos. I figured that I could surely find some sort of recipe to use them in. Well, easier said than done. I found a few, but they just didn't look appealing to me. I searched and searched and was beginning to have buyer's remorse. What was I going to do with all these mangos? Finally I found one on BigOven.com.
This particular recipe uses Splenda instead of sugar so it's diabetic-friendly, which was perfect since I wanted to share this dessert with Joey's mom. I also have a huge bag of Splenda that I have been curious to use. I followed the recipe to the letter. The result was amazing. It's a really creamy dessert with just the right mix of sweet and tangy. It's also very light and fluffy so it's perfect for this time of year. The time involved is a bit long since mangos are not fun to peal at all, but it's well worth the effort.
- 1 envelope unflavored gelatin
- 2 cups mango puree (2-3 mangos)
- 1/3 cup Splenda
- 1/2 teaspoon Vanilla
- 1 cup non-fat plain yogurt
- 1 cup heavy cream - well-chilled
- In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved.
- In a blender blend together the mango puree, the sugar, and the vanilla, add the gelatin mixture, and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt.
- In a chilled bowl beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly, and divide the mousse among 6 dessert glasses or ramekins.
- Chill the mousse for at least 4 hours or overnight.
- Garnish the mousses with mango slices, mint leaves, or a small chocolate wafer.