| Mango Lychee Mousse - submitted by Dahlia on 12-09-2008 (Mango Lychee Ice Cream, Mango Lychee Pie)
Ingredients Mango Pulp - 1 can
Cool Whip - 1 box (8 oz) ( You can whip up your own cream too)
Condensed milk - 1 can (14 oz)
Hot water - 1/2 cup
Plain gelatin/ Mango jelly - 2 packets
Lychee - 1 can (chop the lychees into small pieces)  Method 1. Mix the gelatin/jelly packets in the water and keep stirring it continuously until it is completely dissolved.
2. Add this to the mango pulp along with the condensed milk and mix it nicely.
3. Gently fold in the whipped cream with it.
4. Pour it into individual cups or in a large serving dish and refrigerate it.
5. After half an hour when the mixture is partially set, gently toss in the lychee pieces.
6. Continue to refrigerate till it is fully set and serve as a light and finger licking dessert. Variation
- If you put the same mixture in the freezer, you will get delicious home made mango lychee ice cream. 
- Put the mix in a graham cracker pie crust and refrigerate for about 6-8 hours. You have delicious 'Mango Lychee Pie'. 
Comments Comment by sree lakshmi kishore
what is this own cream how it made from. please reply
by
lakshmi Reply :- You get whipping cream in market in liquid form or powder form. If you get the whipping cream in liquid form like a thick milk, add some sugar and keep beating it with a hand blender till it becomes thick like butter. You can also beat it with a spoon but requires lot of effort and patience. If you find whipping cream in powder form, add some cold water and sugar and beat it. |
Comment by Saira John Hey Dahlia akka!!
I was just thinking about making this item. Could you let me know what is the quantity of Mango pulp? 1 can = ? oz
Thanks,
Saira Reply :- Hi Saira, The mango pulp can is the usual size that we get in indian stores. I guess its 30 oz. Do try it. Its one of my favorite desserts. |
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