Mimi'S Mango Mousse

Directions

1. 1
   Slowly warm up the pulp on a very low heat.
2. 2
   Dissolve gelatin into boiling hot water. Be sure it's dissolved.
3. 3
   Pour gelatin into the warmed pulp and add sugar.
4. 4
   Cool down in the refrigerator until it gets more to room temperature.
5. 5
   Beat heavy cream until it peaks and fold into pulp until completely blended.
6. 6
   Coat non-stick Bundt pan with Safflower oil. Add mixture and refrigerate 24 hours. It can sit for up to 48 hours if you want.
7. 7
   Set in warm water quickly to loosen sides with knife and flip onto a large platter. Put back into refrigerator to gel back to firm.
8. 8
   Decorate with fresh fruit in center, around sides and/or top. Strawberries done in flower shapes or sugar coated grapes with mint leaves are delicious.