MANGO MOUSSE

         1 envelope gelatin         1 cup sugar
         ¼ cup cold water           1 mashed mango (about 1 cup)
         2 tbsp lemon juice         2 cups cream, whipped

Mix the gelatin and water in a small cup and place in a pan of water; bring to a boil and stir until dissolved. Mix the dissolved gelatin water, lemon juice, sugar, and mango in a large container and chill in refrigerator until thickened, about 30-40 minutes. Fold in the whipped cream and chill until firm, preferably overnight. Lasts at least three days.

Adapted from the “Southern Living Desserts Cookbook” (1971). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!