Mango mousse is a cool and light dessert for summer.
1 packet unflavored Knox gelatin
2 cups chopped mango
1/4 cup fresh orange juice (peach juice would be a lovely substitution)
1/2 cup + 2 tablespoons granulated sugar
1/3 cup light cream
2 cups raspberries
1-2 tablespoons Chambord (optional)
2 tablespoons sugar
To Make Mango Mousse:
Sprinkle gelatin over juice in small bowl and let soften 5 minutes.
Place bowl in small saucepan with water and heat on low until gelatin is completely dissolved.
While gelatin is heating, puree mangos and sugar in a blender or food processor until smooth.
Add gelatin mixture to mangos and mix again until smooth and uniform. Pour into a large bowl (with enough room to add about 3 cups of whipped cream).
Beat whipping cream until soft peaks form. Fold into mango mixture.
Place remaining 1 cup raspberries at bottom of mousse dishes so that the side of the berry with the hole faces up.
Spoon mousse mixture over raspberries, cover and refrigerate a minimum of 4 hours before serving.
To Make Fruit Sauce:
Puree 1 cup raspberries and pour into a fine sieve, pressing down with the back of a large spoon to extract liquid.
Mix in sugar and Chambord (if using), stir until sugar has dissolved.
To serve, decorate small dessert plates with raspberry sauce (in a spiral, lattice pattern, etc). Flip mousse dishes upside down so that mousse releases self onto dessert plate (you may need to run a knife lightly around it to loosen).