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Arroz Con Pollo

Mrs. Evelyn S. BunoanBy Evelyn S. BunoanI have published this simple dessert some years ago and yet I still occasionally receive requests to republish, especially after serving this at my parties.  This easy-to-make and delicious recipe can be made either light or heavy, depending on the amount of gelatin you use.  The lighter version can be served in a martini glass with your favorite fruit garnishing, and with barquillos (rolled crunchy wafers) to pamper yourself.  The heavier version can be served in a platter for your guests to scoop or slice.  Here is the recipe for the heavier version of mango mousse.

Serves 8


3 cups mango nectar (available at any Asian grocery stores)

1/2 cup sugar

3 tablespoons unflavored powdered gelatin

1 cup whipping cream

3-4 drops yellow food coloring (optional)

1/4 cup fresh ripe mango bits (optional)

Garnishing:  Thin slices of ripe mango and/or mint leaves

Needed:  1 round aluminum pan, 8 inches in diameter


Mix 1 cup mango nectar and gelatin until dissolved.  Whip in the whipping cream and yellow food coloring until smooth and well-blended.

Whisk the rest of the mango nectar and sugar together and warm in the microwave oven for one minute or so.  If using a conventional stove, just barely simmer this mixture.  Combine this mixture with the other mango mixture above (mango nectar, gelatin, yellow food coloring and whipping cream).

Lightly grease the pan and pour the mixture into the pan and mix in the optional mango bits.  Chill until it sets for at least an hour or two.  Loosen around the edges of the mousse with the tip of a knife and turn upside down into a flat serving dish.  Slice into 8 pieces and garnish before serving.

Husehold Hints:

As I always point out in my cooking class, your refrigerator is a good breeding ground for bacteria.  It is also a good source of foul odor especially when food gets spoiled.  Some food, especially those that are stir-fried and half-cooked dishes spoil in two to three days.  It is therefore a healthy practice to clean and organize the refrigerator at least once a week.  It wouldnt hurt to put a small opened box of baking soda in a corner of your refrigerator to absorb some of the odor.

After squeezing lemon or lime, save the halves to use in other cleaning chores like cleaning around the sink to eliminate odors, or to rub your hands with to get that lemony fresh smell, especially after handling seafood.

Editors Note: Master Chef Evelyn: 100 Most Influential Filipina Women in the U.S., 2009,  Filipina Womens Network; Owner, Philippine Oriental Market & Deli, Arlington, Virginia; Founder and President of CHEW (Cancer Health  Eat Well), a foundation to help and cook pro-bono for Filipino-Americans who are afflicted with cancer and other serious illnesses; Culinary writer, master baker and cake designer (kitchen-tested and mastered more than 400 recipes, and counting); Member, International Cake Exploration Society, Member, Les Dames dEscoffier International, Washington DC Chapter; Master Chef, French Cuisine and Patisserie, Cordon Bleu, London, U.K.; Host of the cooking show  “Evelyns Kitchen  Cooking with Friends


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