Ingredients
Ingredients
- 2 cups mango pulp
- 1 cup cream (double cream or whipping cream)
Instructions
- Prepare the cream: In a mixing bowl, add 1 cup of cream.
- Whip the cream: Using a wired whisk or electric beater, whip the cream at high speed until soft to stiff peaks form. This aerates the cream and gives the mousse its light texture.
- Add mango pulp: Gently fold in 2 cups of mango pulp into the whipped cream, mixing thoroughly but carefully to maintain the airy texture.
- Chill: Pour the mixture into serving jars or bowls. Refrigerate for at least 4 hours or preferably overnight to allow the mousse to set and flavors to blend.
Notes
- Use chilled cream for better whipping results.
- Fresh mango pulp works best, but canned pulp can be used if fresh is not available.
- Adjust the sweetness by adding a small amount of sugar if the mango pulp is not sweet enough.
- Serve cold for the best flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Indian
- Diet: Vegetarian
