Mimi'S Mango Mousse

1. 1

   Slowly warm up the pulp on a very low heat.

2. 2

   Dissolve gelatin into boiling hot water. Be sure it's dissolved.

3. 3

   Pour gelatin into the warmed pulp and add sugar.

4. 4

   Cool down in the refrigerator until it gets more to room temperature.

5. 5

   Beat heavy cream until it peaks and fold into pulp until completely blended.

6. 6

   Coat non-stick Bundt pan with Safflower oil. Add mixture and refrigerate 24 hours. It can sit for up to 48 hours if you want.

7. 7

   Set in warm water quickly to loosen sides with knife and flip onto a large platter. Put back into refrigerator to gel back to firm.

8. 8

   Decorate with fresh fruit in center, around sides and/or top. Strawberries done in flower shapes or sugar coated grapes with mint leaves are delicious.

No additional tips available.