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Light Bavarian Cream With Mango Sauce

Time 30 minutes
Yields Serves 6
Light Bavarian Cream With Mango Sauce
1

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.

2

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

3

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.

4

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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