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.
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
Steps/Methods:
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.
