Mango Mousse
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  • 2 Large Size Well-ripened Mango (900g)
  • 400 ml Heavy Whipping Cream
  • 1/3 Cup Condensed Milk (100g)


  1. 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.
  2. Now add mango puree in portions and fold it into the whipped cream until well combined.
  3. 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!
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