Mango Mousse

1. 1

   Chill a medium mixing bowl and beaters of an electric mixer.

2. 2

   Puree 2 cups of the cut up mango in a food processor until smooth, you should have 1 cup of puree and one cut up mango left over; set aside.

3. 3

   In a saucepan combine sugar and gelatin.

4. 4

   Stir in 1/4 cup cold water; cook and stir over low heat just until gelatin dissolves.

5. 5

   Remove from heat and stir in the 1 cup mango puree; cool to room temperature.

6. 6

   Meanwhile, in the chilled bowl beat the whipping cream and coconut extract on low speed until soft peaks form (when you lift the beaters out of the cream, tips should curl).

7. 7

   Fold mango mixture into whipped cream.

8. 8

   Chill until mixture mounds when spooned.

9. 9

   (not too long).

10. 10

    Divide mixture into 6 serving bowls; top with remaining cut up mango and sprinkle toasted coconut over all.

11. 11

    Cover and chill for 4 hours or until set.

12. 12

    *NOTE: To toast coconut, spread in a single layer on a shallow baking pan.

13. 13

    Bake at 350F for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice to prevent burning.

No additional tips available.