Mandra's Mango MousseContributed by Mandra
- 2 large well ripened mangoes (or 1 can of mango purée)
- 2 table spoons of milk
- 1 can of condensed milk
- 1 packet of cream
- ½ a packet of white gelatine (colourless and flavourless)
PreparationDe-skin and remove the bone of the mangoes and place them on a large bowl.
Add the 2 table spoons of milk and reduce everything to a purée with a blender.
(In case you're using a can of mango purée ignore the previous paragraph, and just pour the purée onto a large bowl.)
Pour the condensed milk and mix it all in with the blender.
Then pour the cream, and mix it all again with the blender for 2 minutes.
Finally, add half a packet of gelatine. (This step is not mandatory. The gelatine serves the sole purpose of giving a bit more consistency to the mousse.)
Pour the mousse into little bowls and put them in the refrigerator for at least 3 hours.