- 2 Alphonso mangoes If you are using canned mangoes, use 1 can
- 200 ml double cream
- 1/2 cup condensed milk
- 2 tbsp gelatin powder
- 1/4 cup hot water
- 1 tbsp vanilla essence
Instructions to make Mango mousse
Blitz the mangoes.
Whip the cream until it soft peaks. It takes 10 to 12 minutes to get the right consistency.
Once the cream reached its soft peak add condensed milk.
Divide the cream into two separate bowls.
Add pureed mango into one bowl and vanilla essence into the other bowl.
Melt the gelatine in medium heat stirring occasionally. Let the mixture come to a simmer. This will make sure the gelatine is dissolved completely. Or use a micro wave to melt the gelatine.
Tilt your glass and pour vanilla mix half of the glass, keep in refrigerator to set and pour the mango mix on top.
Freeze for another half an hour. Garnish with some mint and strawberry.
Your mango mousse is ready to serve.
Use appropriate vessels for whipping as the cream doubles its size after whipping.
Calories: 757kcal | Carbohydrates: 76g | Protein: 16g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 153mg | Potassium: 707mg | Fiber: 3g | Sugar: 71g | Vitamin A: 3914IU | Vitamin C: 78mg | Vitamin E: 3mg | Calcium: 305mg | Iron: 1mg