Imperial Sugar
Dixie Crystals

Mango Mousse

Mango Mousse Dixie


  • 1 packet (.25 oz) gelatin
  • 1/4 cup cold water
  • 1 1/2 cups Ataulfo mango pulp (about 4 mangoes)
  • 1 can (12 oz) evaporated milk
  • 3 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 1 mango, chopped
  • Mint sprigs for garnish


  1. Dissolve gelatin in water. Set aside.
  2. Combine mango pulp, evaporated milk, and sugar in a blender. Blend until smooth. With blender still running, add dissolved gelatin.
  3. Pour mixture into serving glasses. Refrigerate for 2 hours. Top with chopped mango and a mint sprig. Serve.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Ericka Sanchez @nibblesandfeasts.