Creamy Afternoon Mousse of Mango

Name: Creamy Afternoon Mousse of Mango
Yield: 6
Ingredients: 3/4 cup all-purpose flour; 2 tablespoons cornstarch; 1 cup sour cream (fresh, canned, or long-life azed with 1 tablespoon lemon juice); 2 beaten eggs; 1/2 teaspoon vanilla extract; 2 1/2 cups well-chopped mango; Covering:; 1/3 cup all-purpose flour; 1 tablespoon ground cinnamon; 1/3 cup unsalted butter or margarine at room temperature

1
3/4 cup all-purpose flour
2
2 tablespoons cornstarch
3
1 cup sour cream (fresh, canned, or long-life azed with 1 tablespoon lemon juice)
4
2 beaten eggs
5
1/2 teaspoon vanilla extract
6
2 1/2 cups well-chopped mango
7
Covering:
8
1/3 cup all-purpose flour
9
1 tablespoon ground cinnamon
10
1/3 cup unsalted butter or margarine at room temperature

Ingredients

1
3/4 cup all-purpose flour
2
2 tablespoons cornstarch
3
1 cup sour cream (fresh, canned, or long-life azed with 1 tablespoon lemon juice)
4
2 beaten eggs
5
1/2 teaspoon vanilla extract
6
2 1/2 cups well-chopped mango
7
Covering:
8
1/3 cup all-purpose flour
9
1 tablespoon ground cinnamon
10
1/3 cup unsalted butter or margarine at room temperature

Directions

1
Mix the flour and cornstarch
2
Add the sour cream, eggs, and vanilla extract
3
Beat well
4
Add the mango and place in a low-refrigerator, shallow mold, and bake in a hot oven (220°F) for 15 minutes
5
Lower the oven temperature to moderate (170°F)
6
Mix the covering ingredients by crumbling them with your fingers to obtain a crumbly texture
7
Sprinkle over the mousse
8
Bake for 2-5 minutes or until lightly browned
9
Décorate with 4-6 portions.