Mango Mousse

Mango Mousse

This is the easiest, classiest looking dessert. We recently layered it with the blackberry mousse and graham cracker crumbs for a barbecue party on Memorial Day. Above, we tried to make a mold and then invert it. That didn't work. The raspberries are on it to hide the gooey melted mango mess. So, serve this in a bowl or dole it out into martini glasses before it sets and don't try to make a mango mousse mold. Trust me.

1 can (28 oz) mango pulp
1 container cool whip
one package jello

Mix thawed cool whip and mango pulp. Combine jello and 1/4 cup water and heat until gelatin dissolves. Mix into mango and cool whip mixture and let set 3 hours or overnight for best results.