Mimi'S Mango Mousse

• 3 Cans (15 ounces) Alphonso Mango pulp
• 5 pkg Gelatin in 1 cup boiling water
• 1 Tablespoon sugar
• 12 ounces Heavy Whipping cream
• fruit to fill center
• 10 ounce Bundt non-stick pan

1. Slowly warm up the pulp on a very low heat.
2. Dissolve gelatin into boiling hot water. Be sure it's dissolved.
3. Pour gelatin into the warmed pulp and add sugar.
4. Cool down in the refrigerator until it gets more to room temperature.
5. Beat heavy cream until it peaks and fold into pulp until completely blended.
6. Coat non-stick Bundt pan with Safflower oil. Add mixture and refrigerate 24 hours. It can sit for up to 48 hours if you want.
7. Set in warm water quickly to loosen sides with knife and flip onto a large platter. Put back into refrigerator to gel back to firm.
8. Decorate with fresh fruit in center, around sides and/or top. Strawberries done in flower shapes or sugar coated grapes with mint leaves are delicious.

gelatin, sugar, cream, center, pan

Taken from www.epicurious.com/recipes/member/views/mimis-mango-mousse-50129910 (may not work)