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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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At less than 150 calories, this dessert will steal the show! Although perfect for hot weather, I often make this as a finale to a heavy meal in the winter months. When fresh mangoes aren't available, I use the jar variety found in the produce section with equal success. This is a winner with my low-cal, low-fat, low-sugar friends! Cook time is really freeze time. Ingredients:
2 ripe mangoes, pitted, peeled, chopped |
1 (1/4 ounce) envelope unflavored gelatin |
2 tablespoons sugar |
2 teaspoons lemon juice |
1 (8 ounce) container frozen whipped topping, thawed |
mangoes (to garnish) (optional) or kiwi (to garnish) (optional) or pineapple, slices (to garnish) (optional) |
Directions:
1. In a food processor or blender, blend mangoes until smooth.
2. Add water to equal 2 cups puree.
3. Transfer to a medium sauce pan and bring to boil.
4. In a large mixing bowl, stir together gelatin and sugar.
5. Pour mango mixture over this and stir to dissolve.
6. Stir in lemon juice.
7. Cover and freeze for one hour or until mixture rounds up on a spoon.
8. Remove from freezer and beat with electric mixer 3 minutes or until thick and light.
9. Fold in whipped topping.
10. Spoon or pipe into long stemmed dessert glasses.
11. Garnish with option fruit.
12. Chill until set.
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