• 1 white dragon fruit
• 1 mango
• 2 tsp. unflavored gelatin
• 3 Tbsp., water
• 1 1/3 cups (1/2 pint) heavy cream, cold
• 1 can sweetened condensed milk

1. Bloom* the gelatin in the water in a cup and reserve at room temperature.
2. Peel the dragon fruit and mango. Then, cut 1/4 of each fruit into cubes and reserve the rest for garnish.
3. Place in a blender, add the condensed milk, then blend the remaining dragon fruit and mango at medium to high speed.
4. Whip the heavy cream until smooth and fold** with the fruit mixture in a bowl.
5. Melt the gelatin in a microwave for 30-40 seconds.
6. Add 2 Tbsp of the fruit cream mix in gelatin. Then mix them together and pour back into the fruit mixture with the rest of the mousse.
7. Serve in a glass and garnish with remaining fruit.

Chef’s Note:

*To prepare the gelatin; put warm to hot water in a mug or cup and slowly add the gelatin powder while stirring until it’s all mixed. Leave at room temperature until it becomes translucent and the granules have completely dissolved.

**To fold, in pastry vocabulary, means to very carefully combine two mixtures of different thickness into one. The way to do this correctly is with a rubber spatula and slowly turning in a bowl one over the other from the outside to the inside.

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