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Bilal Haye
Posted on
Ingredients
- 2 Large Size Well-ripened Mango (900g)
- 400 ml Heavy Whipping Cream
- 1/3 Cup Condensed Milk (100g)
Instructions
- In a large size bowl add the cold cream and whip until medium peaks form. (if you’re looking for a mousse that is more solid in texture you can whip the cream a little more until stiff peaks form). Then add the condensed milk and mix. Save some of the whipped cream in a separate bowl to use it later for decoration.
- Now add mango puree in portions and fold it into the whipped cream until well combined.
- Pour the mousse into small dessert cups. Serve them right away or refrigerate 2-3 hours and serve them chilled with whipped cream and some freshly chopped mangoes. Enjoy!
