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- 1 Cup = 200ml
- Ripe mango - 2 cup (chopped)
- Whipping cream - ¾ cup
- Sugar - ¼ cup
- Condensed milk - ¼ cup
- Vanilla essence - ½ tsp
- Gelatin - 1 tsp
- Water - 1 tbsp
- Chocolate, cherries and mint leaves - to garnish
- Grind chopped mangoes with sugar and condensed milk and vanilla essence to smooth paste. Keep it aside.
- Whip the cream till soft peaks are formed. (freeze the bowl in which u r about to whip the cream for about 1 - 2 hours before whipping the cream so that you can whip the cream easily). Add the mango paste little by little to the whipped cream and mix well slowly.
- Sprinkle the gelatin to 1 tbsp water and let it sit for a minute. Heat it in the oven for about 10 seconds. Let it cool for few seconds before adding it to the mango - cream mixture. Slowly add the cooled gelatin to the mango - cream mixture and combine well.
- Pour it in individual glasses or small bowls and refrigerate it for about an 1 - 2 hours to set. Garnish with chocolate shavings, cherries and mint leaves and serve.
Note : 1. If you don't want to use gelatin, avoid it. But your mousse will be little creamy, not well set.
2. Consume the mango mousse on the same day.
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