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This recipe for AVOCADO MOUSSE, by , is from Sofia Sicat's Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marie Sicat


5 good sized avocado
1 14 oz, can condensed milk
1 14 oz. box heavy cream, whipped

I. In a medium size bowl, mash avocado lightly by hand using a large fork or spoon, leaving some chunks here and there. Do not use blender or mixer.
II. Add condensed milk and mix very well. Set aside.
III. In another bowl, beat chilled heavy whipping cream until thick and creamy.
IV. Add avocado mixture to the whipped cream or vice versa, and fold together gently until very well blended. Chill before serving.

+.It is a very smooth silky mousse with chunks of avocado here and there.
+ Condensed milk prevents the decolorization of avocado. It is very important that
condensed milk be mixed thoroughly with avocado "first" before anything else.
+ Best prepared 1 to 2 hours before serving, not 1 to 2 days before serving.
+ For left overs, transfer to a glass container and freeze...AVOCADO ICE CREAM!!!
+ Microwave avocado ice cream 15 seconds before serving.

Personal Notes:
Personal Notes:
Avocado trees grow wild in the Philippines...
Oftentimes, when Tio Bert, our cook, has not prepared anything for "merienda", (mid-morning snack is usually at 10 and mid-afternoon at 3), he would pick several ripe avocadoes from a tree in our backyard. He would slice each one in haft, scoop the avocado into 4 small glasses, add condensed milk, stick a spoon on each glass and give them to us 4 kids. That would keep us busy as we mash and eat our avocado while we play.
There are times tho' we have to go back to him for another glass and some heavy cleaning. The up and down mashing movement of the spoon sometimes breaks the bottom of our glass, and all the avocado mousse ends up on the floor and buries some feet.




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