In a mixing bowl, whip the heavy cream with sugar until it forms stiff peaks.
Prepare the Gelatin (Optional):
Dissolve 1 tablespoon of gelatin in 2 tablespoons of hot water. Stir until fully dissolved and let it cool slightly.
Combine Ingredients:
Gently fold the mango puree into the whipped cream, mixing well. If using gelatin, pour it into the mixture and fold until combined.
Chill the Mousse:
Pour the mixture into glasses or a serving bowl. Refrigerate for at least 2 hours or until set.
Serve:
Once set, serve chilled and enjoy your creamy mango mousse!
Let me know if you’d like any adjustments to the recipe.
Enjoy!
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