Cut out Mango cheeks and make a criss-cross pattern with your knife. Scoop out the Mango chunks and make a paste of them.
In a medium-sized bowl take some heavy whipping cream and whip it until its creamy, frothy, and forms medium peaks.
Add some condensed milk and whisk it in. Add some icing sugar (little at a time) and beat until light, frothy and airy.
Add the mango paste- just one spoon at a time - and keep folding it with a spatula in your whipped cream and icing sugar mixer. Leave some whipped cream aside for decorations.
Pour them in a Mousse Cup and let them set in the freezer for about 1 hour. Add the whipping cream on top and decorate with some mint leaves and rose petals.
Video
Nutrition
Nutrition Facts
Mango Mousse Without Gelatin or Eggs or Agar Agar
Amount Per Serving
Calories 260
* Percent Daily Values are based on a 2000 calorie diet.
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