Mango mousse

1 envelope unflavored gelatin

2 tablespoons sugar

2 teaspoons lemon juice

1 8-ounce container frozen light whipped cream thawed

In a food processor or blender 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.

In a large 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.

Beat the mango mixture with an electric mixer for 2 to 3 minutes or until mixture is thick and light. Fold in whipped cream.

*Editors note - For this recipe look for mangoes that have a healthy red blush and feel slightly soft to the touch.