Ingredients
2 mangoes, peeled and sliced
1/4 cup lime juice
1/2 teaspoon ground ginger
1 envelope unflavored gelatin
3 tablespoons sugar
1/2 cup reduced-fat sour cream
Method
Sources
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RecipeNLG
dataset
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Gathered
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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Cream whipper for foams, espumas, rapid infusions
Grade A bourbon vanilla beans for custards, ice cream, extracts
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In a food processor, puree the mangoes with the lime juice and ginger. In a small bowl, sprinkle the gelatin over 1/4 cup water. Let stand for 5 minutes. Meanwhile, in a small saucepan, combine the sugar and 1/4 cup water, and bring to a boil. Stir the gelatin into the sugar mixture and cook, stirring for 1 minute. Add the sugar-gelatin mixture to the mango puree and process until well combined. Add the sour cream; process briefly. Spoon into dessert bowls, cover and refrigerate for 2 hours. Serves 4.