Tortilla Cups:


  • Dissolve gelatin in cold water in glass liquid measure. Heat 1 inch of water in saucepan to simmering. Place glass measure in simmering water; heat until gelatin dissolves. (Or microwave gelatin mixture according to package directions.)

  • Remove flesh from mango. Whirl in blender with 1/2 cup brown sugar, rum, lime juice and gelatin mixture until pureed. Pour into bowl; place over ice water, stirring occasionally, until mixture begins to mound.

  • Beat together powdered egg whites and warm water in small bowl on low speed until blended. Increase speed to high; beat until soft peaks form, 30 to 40 seconds. Add the granulated sugar and beat until stiff peaks form, 1-1/2 to 2 minutes.

  • Fold whites into mango mixture just until blended. Refrigerate at least 2 hours or overnight until set.

Prepare Tortilla Cups:

  • Combine granulated sugar, brown sugar and cinnamon in small dish. Heat 1-1/2 teaspoons of the butter in saucepan over medium heat until sizzling. Add tortilla; cook 1 minute or until golden. Flip over. Sprinkle with 2 teaspoons of the sugar mixture; cook 1 minute more.

  • Place tortilla, sugared side down, on inverted custard cup. Place another custard cup on top, pressing down to form a cup shape. Repeat with remaining tortillas. Let stand until cool.

  • Spoon mousse into cups just before serving. Garnish with whipped cream, fresh raspberries and fresh mint leaves, if you wish.

Nutrition Facts

345 calories; 8 g total fat; 16 mg cholesterol; 207 mg sodium. 62 g carbohydrates; 6 g protein;