Mango Mousse, Tommy met the Mango man on Clark st!

Mango mousse, mango gelee, vanilla sauce, dried peach fruit flower, mango bits, sugar spiral

Mango Mousse:
1 1/4 sheets gelatin
3T sugar
1/8 c cold water
3/4 cup ripe mango puree, strained
1 1/2 t lemon juice

1 c heavy whipping cream

Soften gelatin in cold water, squeeze and set aside. Heat water, sugar, puree and lemon juice, stir in gelatin to dissolve. Strain into bowl over an ice bath to cool. When no longer hot, whip the cream to soft peaks, and gently fold into base. Pour into dessert cups or molds, or large bowl or tart, and chill at least 2 1/2 hours til set.