Japanese style fruit mousse that's so easy to prepare.

1 3/4 cup water
3 bars white gulaman, shredded
1 301 ml. CARNATION Condensada
2 tbsp. lemon juice
2 egg whites
2 cups cubed ripe mangoes

1. Boil water then add shredded gulaman and CARNATION Condensada. Cook over low heat until gulaman has completely dissolved.
2. Pass through a strainer then stir-in lemon juice and set aside to cool.
3. Beat egg white for at least 10 minutes until stiff but not dry.
4. Fold in milk-gulaman mixture into the beaten egg whites and transfer on an 8x8 in. pyrex dish or 6 individual ramekins.
5. Top with mangoes and chill for at least 3 hours or until set.

Cook Notes:

You can substitute mango with any favorite fruit in season.

» Black Forest Dessert
» Butterfresh Coco-Macaroons
» Filipino Macapuno Flan
» Fruit Flan
» Chocolate Eclair
» Apple Fritters
» MANGO CREAM FIESTA
» Strawberry Angelfood Dessert
» Majareal
» Easy Peach Cobbler
» Deep Dish Apple Cobbler
» Snow White Desert
» CINNAMON FRUIT SALAD
» Vanilla Toffee Caramel Ice Cream Pie
» Aunt Mazo's Eagle Brand Dessert