Mango Mousse

2 ripe mangoes, peeled, pureed and strained
or 1 cup canned sweetened mango puree (found in Indian grocery stores)
1 cup water
1 envelope unflavoured gelatin
1/2 cup sugar or 1/3 cup sugar, if using canned mango puree
1 cup whipping cream, whipped

Sprinkle gelatin over water and let soften for 10 minutes.
Heat in microwave or over simmering water until gelatin is melted.
Stir in sugar and mango puree until sugar is dissolved.
Chill mixture in refrigerator until it begins to thicken, stirring occasionally.
Fold into whipped cream.
Pour into a mold or individual serving dishes.
Refrigerate until firm and unmold onto serving platter. Garnish with fresh fruit.

Makes 6 - 3/4 cup servings