My husband and I have been living in Trinidad for the past three years. I still remember when I tasted my first perfectly fresh julie mango and my first West Indies avocado....I fell in love.
The timing is perfect because now, just as we are preparing to say goodbye and move home to the US, our trees are full of those fabulous fruits.
I honestly did not play with the color of the avocado in Photoshop - this is what they look (and taste) like here!
Just look at these tiny little bananas. They taste so sweet!
And the mangoes...what can I say?
I just had to make Mango Mousse for supper tonight
1 env. unflavored gelatin 6 tbsp. sugar (divided) 1/4 c. cold water 1 1/2 c. fresh mango puree (from 2 lg. ripe mangoes) 1 tbsp. lemon juice 2 lg. egg whites, at room temp. 1 cup heavy or whipping cream
In microwavable 1-quart bowl, combine gelatin and 4 tablespoons sugar. Stir in water and microwave uncovered on high 1 to 1 1/2 minutes or until gelatin and sugar dissolves. Stir in mango puree and lemon juice. Chill mixture just until it mounds slightly. In small bowl, with electric mixer, beat egg whites until foamy. Gradually beat in remaining 2 tablespoons sugar until stiff peaks form. Fold egg whites into mango puree mixture.
In small bowl with beaters, whip heavy cream until stiff peaks form. Fold mango mixture into whipped cream (reserve a little cream if desired, for garnish). Divide mango mousse among 6 serving dishes. Chill mousse until firm. To serve, garnish with whipped cream, mango slice and mint sprigs, if desired.