2 ripe mangoes, seeded, peeled, and chopped
1 envelope (1/4 oz./7g) unflavored gelatin powder
2 tablespoons granulated sugar
2 teaspoons lemon juice
1 (8-ounce) container frozen non-dairy light whipped dessert topping, thawed
Mango and/or kiwi fruit slices (optional)
1. In a food processor bowl or blender container place the chopped mangoes. Cover and process or blend until smooth. Add enough water to make 2 cups puree. Transfer the mango mixture to a medium saucepan and bring to boiling.
2. In a large mixing bowl stir together the gelatin and sugar. Pour mango mixture over gelatin mixture and stir until gelatin dissolves. Stir in the lemon juice. Cover and freeze for 45 to 60 minutes or until the mixture mounds when dropped from a spoon, stirring occasionally.
3. Beat the chilled mango mixture with an electric mixer for 2 to 3 minutes or until mixture is thick and light. Fold in the whipped topping.
4. Pipe or spoon the mango mixture into 6 dessert dishes or parfait glasses. Cover and chill about 4 hours or until set. If desired, garnish with mango and/or kiwi fruit slices.
Makes 6 servings.
Nutritional facts per serving
calories: 149 , total fat: 5g , saturated fat: 0g , cholesterol: 1mg , sodium: 31mg , carbohydrate: 25g , fiber: 2g , protein: 1g , vitamin A: 31% , vitamin C: 34% , calcium: 2% , iron: 1%
Date: May 4, 2003