|GLUTEN-FREE MANGO MOUSSE|
In my garden I've planted five mango trees, and I'm waiting impatiently for them to grow and start producing delicious, juicy mangoes -- my favourite fruit. You can use frozen mango pulp for this recipe, if you can get it.
Puree the mango flesh in a blender -- enough to produce two cups. Sprinkle gelatin on juice, place over hot water to dissolve. Fold the dissolved gelatin and orange juice through the puree.
Whip the cream until it forms soft peaks and fold it gently through the mixture. Pour into attractive glasses. Decorate with whipped cream and chocolate curls (made by grating chocolate which has been kept in a refrigerator). Refrigerate.
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Allan Gardyne, Golden Beach, Queensland, Australia.
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