This
recipe is a sure success. It is light and not too sweet. It goes well
when served with ripe fresh mango slices. Use the Kent variety or
the Indian Alphonso mangoes that are available in the Indian
stores.
- 3-6
Tablespoons Powdered Sugar
- 1 tin mango
pulp
2 packets Plain Knox Gelatin
- 2 1/2 cups
water
- 1 12 oz Extra
Creamy Cool Whip or Whipped
Cream
- 3 Egg whites
beaten until stiff
Heat the 2 1/2
cups of water until it is warm. Add the gelatin. Mix well until the gelatin is
dissolved. Add the sugar. Keep aside. Let it cool
completely.
Place the cool
whip in a glass or stainless steel bowl. Placer this bowl over ice. Add
the Mango pulp. Mix the cooled gelatin mixture. Now fold in the egg
whites until they are folded in well.
Remove in a
serving container. Let it set overnight. Serve with a few fresh mango
slices.
Makes 16 servings
How
To Make Whipped Cream?
Start with a chilled stainless steel bowl which is dry.
Use a pint of heavy whipping cream. Place the bowl over cubed ice and pour the whipping cream into the bowl.
Hold the bowl steadily with a kitchen towel. Make sure you use a dry whisk or electric beater and beat
well add 2 teaspoons of sugar while beating. Beat it until it reaches a stiff peak consistency.
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