Light Bavarian Cream With Mango Sauce

Time 30 minutes
Yields Serves 6
Light Bavarian Cream With Mango Sauce

Sprinkle the gelatin over the water to soften. Heat the milk to simmering. Stir in the salt and 2 tablespoons of sugar. Stir in the softened gelatin until it’s dissolved. Stir in the vanilla and almond extracts, then chill the mixture until it is slightly thickened, about 30 minutes.


Fold in the whipped topping. Spoon the cream into small dishes or individual molds and chill until set, several hours or overnight.


Puree the pulp of the mangos with the lime juice and remaining 1 tablespoon of sugar. If it seems thick, add 1 tablespoon of water.


If you’re using individual molds, run the tip of a knife around the edge of each mold and unmold onto serving plate. Spoon the pureed mango mixture over the top.

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