Category : Desserts
Author : Guest
Hits : 3953
Date : 09/07/2003
Crust 1 1/2 cups all-purpose flour 1 1/2 cups cake flour 2/3 cup powdered sugar 1 cup butter 1 egg, beaten Mousse 2 tbsps. unflavored gelatin 1/2 cup mango concentrate 1/2 cup sugar 1 cup ripe mangoes, cubed 1 cup CARNATION Evaporated Milk 3 tbsps. butter 2 eggyolks 1 383 g. can NESTLE Cream Topping 3 ripe mangoes, sliced 1 cup NESTLE Cream, combined with 3 tbsps. powdered sugar
1. Combine first three ingredients in a bowl. Cut in butter with two knives or a pastry blender. Add in egg and mix until dough can be formed to a ball. Roll out and fit into a 9" pie plate. Prick crust with a fork and bake 10-15 min. at 350 °F.2. Dissolve gelatin in mango concentrate and set aside. Combine sugar, mangoes, CARNATION Evaporated Milk, butter and eggyolks in a saucepan. Cook stirring constantly until thick. Stir in gelatin-mango mixture. Cool then fold in NESTLÉ Cream. Pour into the baked pie crust and chill until firm.3. Arrange mango slices on chilled mousse and serve with sweetened cream.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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