Mango Mousse

1. 1

   Place mangoes in a blender container. Cover and process until smooth. Add enough water to make 2 cups total. Transfer to a medium saucepan. Bring to boiling.

2. 2

   Meanwhile, in a large bowl stir together sugar and gelatin. Pour mango mixture over gelatin mixture; stir until gelatin dissolves.

3. 3

   Stir in lemon juice. Cover and freeze for 45 to 60 minutes or until mixture mounds, stirring occasionally.

4. 4

   Beat mango mixture with an electric mixer for 2-3 minutes or until thick and light. Fold in whipped topping.

5. 5

   Spoon into dessert dishes. Cover and chill for 2 hours, or until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.