Mango Mousse

1. 1

   In a food processor, puree the mangoes with the lime juice and ginger.

2. 2

   In a small bowl, sprinkle the gelatin over 1/4 cup water.

3. 3

   Let stand for 5 minutes.

4. 4

   Meanwhile, in a small saucepan, combine the sugar and 1/4 cup water, and bring to a boil.

5. 5

   Stir the gelatin into the sugar mixture and cook, stirring for 1 minute.

6. 6

   Add the sugar-gelatin mixture to the mango puree and process until well combined.

7. 7

   Add the sour cream; process briefly.

8. 8

   Spoon into dessert bowls, cover and refrigerate for 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.