In Season

For the past couple of years I have been trying to focus on eating produce that is locally in season. This means my fruit and vegetables are no longer traveling great distances to arrive at my table. It also means no more berries in winter, oranges in summer, asparagus in fall, or grapes in spring.

I am very excited because mango season has arrived in Australia. My favorite way to eat a mango is to peel it and start eating. There is nothing like having the sticky juice on your fingers, and dribbling down your chin. Another way I like to eat mangoes is in a recipe that I came across several years ago called Mango Mousse.

Mango Mousse

Ingredients:

1 1/2 lb. mangoes

1 1/2 tsp. unflavored gelatin

3 1/2 Tbs. fresh lime juice

2 Tbs. sugar

1/2 cup chilled cream

Fresh mint sprigs for garnish

Place a bowl in the freezer to chill. Peel the mangoes and cut the flesh from the pits.

In a small saucepan, sprinkle the gelatin over the lime juice and let stand for 5 minutes. Place over low heat and stir until the gelatin dissolves, about 1 minute. Remove from the heat.

In a food processor or blender, combine the mangoes, gelatin mixture, and sugar and process until smooth. Pour the mango puree into a large bowl.

Remove the chilled bowl from the freezer and pour the cream into it. Lightly beat cream. Fold the cream into the mango puree just until no white streaks remain.

Divide the mousse among four 3/4-cup bowls. Cover and refrigerate until set, about 6 hours.