Mango mousse
An easy and glamorous dessert - and a favorite secret of Washington's Middle East diplomatic community. Okay, the recipe doesn't use 'purist' ingredients and it smacks of some of those weird gelatin desserts of the 1950s. But it works. And is served with great success and admiration.
Melt 2 small packets of lemon Jello in one cup of boiling water.
While still unset, beat into it 1 can mango pulp, then just over half an 8oz carton Lite Cool Whip.
Chill to set.
Of course this kind of recipe is anathema to persons who considers themselves a Serious Foodie. So just for you, here's a 'proper' version:
3 large, ripe mangoes, peeled and coarsely chopped
Juice of 2 lemons
4 egg whites
1/2 cup sugar
1 cup whipping cream
Whiz the mango in a food processor or blender, stopping before it becomes a pulp. You want a bit of texture, so don't turn them into a total puree or the egg whites won't hold it. Beat egg whites with pinch of salt until they turn into a froth, then, as for a meringue, slowly add the sugar. Beat on till the egg whites are stiff.
In a separate bowl, whip the cream until thick. Fold in the beaten egg whites then carefully incorporate the mango puree and cream together. Gradually add the half pureed mangoes and fold in carefully. Spoon into glasses and refrigerate 3 or 4 hours before serving.
A mango choosing tip from Angela Doroteo who owns Apsara Gourmet Oriental Food Market where she sells champagne mangoes in season: "If it is wrinkly at the fat end," she advises, "don't walk away. This is when they are at their sweetest."
Apsara Gourmet Oriental Food Market, 291 Sunset Park Dr, Herndon, 703 471 9194.
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