Creamy eggless mango mousse made with fresh mango puree, whipped cream, and no gelatin. A light and refreshing summer dessert.

Scale

1 ½ cups Heavy cream cold

1 ½ cups Mangos pureed

⅓ cup Powder sugar

3 tablespoon Vanilla instant pudding

1. Blend the mangos in a food processor until smooth and creamy. Reserve ½ cup for topping.

2. In a large bowl, beat heavy cream, powdered sugar, and vanilla pudding until stiff peaks form.

3. Fold in the mango puree gently with a spatula.

4. Pipe into 5 serving glasses and cover with plastic wrap.

5. Chill for at least 5 hours before serving.

6. Top with reserved mango puree or fresh fruit and serve.

Use ripe sweet mangos for best flavor.

Chill mixing bowl for better whipping results.

Store covered in fridge up to 3 days.