Mango Mousse

3  (15oz.) cans of Alphonso Mango Pulp ( no substitutes)
5 packages of plain gelatin in 1 C of boiling water
1 TBS sugar
12 ounces of heavy cream
fruit to fill the center

1 - 10 oz. Bundt Pan ( not a complicated design, keep it simple for easy release)

In a saucepan , slowly warm the pulp on very low heat
Dissolve the gelatin into boiling hot water. Dissolve completely

Pour gelatin into the Mango pulp and add sugar

Cool mixture in the refrigerator until it reaches room temperature

Beat heavy cream until it peaks and fold it into the Mango

Coat  the pan with a vegetable spray
Add mousse and refrigerate 24 hours or up to 48 hours if needed

Dip the pan in warm water quickly to loosen the mousse, loosen sides with a knife

Invert onto a serving platter and refrigerate to firm the mousse again
Decorate the platter with any kind of fresh fruit, inside and around the Mousse.

Enjoy!
Peace in the Kitchen!