Christmas is a time for entertaining. Most everyone is in a good mood waiting for Santa and even in less than robust economic periods, Christmas is a chance to regroup with family and friends for hopes of a prosperous New Year.
We are making the preparations for our annual Christmas party with our mountain canyon neighbors. Thirty invitations went out and most everyone will be able to come. I will save the 2 main courses as a post for next week so that they will remain a surprise on Saturday night.
The Mango dessert is a special one that we have used before and there is never any left for the next day. An English expatriate friend generously shared this recipe and we have used it several times as the finishing touch on a special meal.
Mango Mousse
Ingredients:
1 30 oz can of mango pulp, sweetened
2 envelopes of unflavored gelatin
½ cup boiling water
1 tsp vanilla
2 cups plain yoghurt
¼ cup sugar
1 cup whipped heavy cream
Preparation:
Step 1. mix the mango, vanilla and sugar in a bowl
Step 2. whip gelatin in boiling water till there are no lumps
Step 3. add gelatin to mango mixture-stir
Step 4. continue stirring while adding yoghurt
Step 5. Fold the whipped cream into the mixture
Step 6. put into the fridge to set
Step 7. Garnish with canned Mandarin oranges
Note: We have a ceramic serving bowl which is a decorative addition to the presentation and we prepare the Mousse in that bowl. The whipped cream is best prepared in a stainless, chilled bowl and folded into the mango mixture as the last step. This is a definite, absolute winning, dessert. We thank Carol for sharing the recipe. This dessert will send your guests home thinking” I’ve got to get that recipe”. Buck Cooks is where they can now find it.
{ 1 trackback }
{ 0 comments… add one now }