* 1 envelope unflavored gelatin
* 1/4 cup fresh lime juice
* 2 large mangoes (about 3-1/2 lbs) peeled and pitted
* 1/4 cup sugar
* 1/2 cup heavy cream
* Sauce:
* 2 cups raspberries
* 2 Tbs. fresh lime juice
* 1/4 cup sugar
* Garnishing:
* 3 cups raspberries

To make the mousse: In a small saucepan, sprinkle the gelatin over the lime juice, let it soften for 5 minutes. Heat the mixture over moderately low heat, stirring until the gelatin is dissolved. In a food processor, puree the mangoes with the sugar and heavy cream. Add the gelatin mixture and blend well. Pour the mousse into an 8-inch round cake pan that has been rinsed in cold water, but not dried. Chill, covered, for 4 to 6 hours or until it is set.

To make the sauce: In a food processor, puree the raspberries with the lime juice and the sugar until the sauce is smooth. Force the sauce through a sieve into the serving bowl, to remove the seeds. Run a thin knife around the edge of the mousee, dip the pan into a larger pan of warm water for 15-20 seconds, and invert the mousse onto a chilled serving plate.

Garnish the mousse with the raspberries and serve with the sauce.

by CARLA FANTOZZI, Pretty Good Cook

ich lass mir von herrn koerser mangos aus hamburg mitbringen, yummy!!!