Ingredients
Toppings
1 cup Raspberries
1 cup Blueberries
Mango Puree
1 ripe Mango
1 lemon juiced
2 Tbsp corn syrup
Mango Mousse
3 lbs ripe Mangoes
1/3 cup lime juice
1/2 cup granulated sugar
1 envelope (tablespoon)unflavored gelatin
2 egg whites
Pinch salt
1/2 cup heavy cream
Coconut Sorbet
2 cups coconut cream
1/3 cup fresh lime juice
3/4 cup water
1 box instant vanilla pudding
Preparation
Coconut Sorbet Whip the coconut milk, lime juice and water with the instant pudding. Pour into a freezer container and freeze for several hours, stirring every 30 minutes. To serve, scrape sorbet and serve shavings in a dessert glass.
Mango Puree In a food processor, process peeled mango, corn syrup and lemon juice. Pour into bowl and set aside in fridge to chill.
Mango Mousse Peel the mangoes, remove flesh and puree in an electric blender with the lime juice, being careful not to over -blend. Stir in the sugar. Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree. Beat the egg whites with the salt until they stand in peaks. Whip the cream until it is stiff. Fold the cream into the egg whites, then fold this mixture gently into the mango puree. Pour into individual dishes, and refrigerate for 2 to 3 hours, or until set.
Final Preparation Once the mousse has set, spoon sorbet into 1 inch balls and place in the center of each dish. Spoon mango puree over sorbet and top with raspberries and blueberries.
