4 mangoes, peeled and sliced
1 cup nondairy whipping cream (try Rich’s brand)
3 Tbsp. confectioners’ sugar
1/4 cup raspberries
Mint leaves for garnish
• In a small saucepan over medium heat, add the mangoes and cover with water. Cook for 10 to 15 minutes, until soft. Remove from the water, reserving 1-2 Tbsp. of the water.
• Purée the mangoes with the reserved water until smooth. Add more water if needed. Cool.
• Whip the “cream” and sugar together until stiff peaks form. Fold in the mango purée. Chill for 30 minutes to 1 hour before serving.
• Serve in martini glasses topped with the raspberries and mint leaves.
Makes 4 to 6 servings
