Mango Delight Recipes

Steps:

• Put the orange juice into a small heat-proof bowl and sprinkle the gelatin over it.
• Set aside for 5 minutes.
• Peel mangoes, cut fruit from pits and puree in blender or food processor.
• You should have about 4 cups of puree.
• Transfer puree to a large mixing bowl and stir in the sugar and evaporated milk.
• Warm the juice and gelatin over a bowl of hot water until liquid and smooth.
• Whisk the gelatin into the mango mixture.
• Stir in the whipped topping.
• Fill a 10 cup mold with cold water and pour all the water out.
• Fill the mold with the mango mixture, cover with plastic wrap and refrigerate until set, at least 2 to 3 hours.
• To serve, wrap a warm, damp towel around the mold.
• Invert a serving plate over the mold and, holding plate and mold together, turn plate upright.
• Lift the mold away carefully.
• Garnish with fresh fruit if desired.
• Serve cold.
• Enjoy!

Steps:

• Cut the bread slices into cubes and toast them.
• Dip these in mango juice.
• Cut the mangoes and mash them.
• Cook the vermicelli in water.
• Take a serving bowl.
• First spread a layer of the bread slices (toasted) and soaked in mango juice.
• Add a layer of cooked vermicelli.
• Pour condensed milk to form a thin layer.
• Evenly spread the mashed mango on top of the vermicelli layer.
• Sprinkle cornflakes above this and pour condensed milk to form a thicker layer.
• Sprinkle cashewnuts and decorate with mango slices and vanilla ice-cream topped with a cherry.
• Keep the bowl, covered, in the refrigerator for about 2-3 hours.
• Serve cold!

Steps:

• Cut the mangoes into large chunks; place in a food processor. Cover and process until smooth; transfer to a large bowl. Stir in milk and sugar; set aside. , Place orange juice in a small saucepan; sprinkle gelatin over juice. Let stand for 2 minutes. Heat over low heat, stirring until gelatin is completely dissolved. Stir into mango mixture. Fold in whipped topping. , Transfer to an 8-cup mold coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Just before serving, unmold onto a serving platter.

Steps:

• First collect 8 glasses to serve your mousses in, and put to one side. Put the coconut and granulated sugar in a bowl and, using a hand blender, whizz together until finely chopped. In another bowl, froth the egg white using a fork. Dip each glass rim into the egg, shake off any excess, then dip into the coconut mixture. Leave to set and dry.
• To make the mousse, cut all the flesh from the mangoes. Put the fruit into a blender or food processor with the pulp from the passion fruit and lime juice. Blend to a smooth purée, then set a sieve over a large bowl and sieve to remove any passion fruit seeds. Put the gelatine leaves in a bowl of cold water to soften.
• Heat the cream in a small saucepan until it's just about to start bubbling. Turn off the heat. Squeeze out the softened gelatine leaves to remove excess water, then stir into the cream. When they have completely melted and no gelatine streaks remain, stir this into the mango mixture.
• Beat the egg whites until stiff. Add the sugar and beat to a thick, shiny meringue mixture. Fold a little of the mango mixture into the meringue with a big metal spoon or spatula. Gently fold in the rest (you're trying to get rid of all the meringue streaks, while retaining as much air in the mousse as possible . Ladle into a jug and divide between the glasses. Chill overnight to set.
• To serve, beat the egg whites until stiff. Add the sugar and beat to a shiny, thick meringue, then beat in the Malibu. Spoon into a piping bag (or food bag with the corner snipped off) and pipe a blob onto each mousse. To save time, do this 1 hr ahead and pop them back into the fridge.