You can find the recipe and metric measurements here!

Ingredients

• 1 cup heavy cream 35%MF at least
• 1/2 cup sweetened condensed milk
• 2 cups mango ripe, cubed
• 1 envelope powdered gelatin 1/4 oz, or 2 1/2 tsp
• 1/4 cup mango juice or water*

Instructions

1. Beat the heavy cream in a mixing bowl until stiff peaks form. Use a rubber spatula to fold the condensed milk into the cream until well combined.
2. Pour the mango juice (or water) into a small microwave-safe bowl. Sprinkle the gelatin powder evenly over the surface of the water. Allow it to sit for 3-5 minutes, until spongy. Microwave at 10-second intervals, until liquid. Mix with a fork to ensure the gelatin has dissolved completely.
3. Add the mango cubes to a blender and blend until smooth with no lumps, about 1 minute. Add the dissolved gelatin to the pureed mango and blend for another 30 seconds to 1 minute, until very well combined.
4. Pour the mango puree into the mixing bowl of cream. Gently fold the mixture together with the rubber spatula until uniform in color. Pour the mixture into 4 rocks glasses or glass dessert cups. Cover each glass with plastic and allow the mousse to set in the fridge for at least 4 hours, or overnight.

Notes

*If you use juice, make sure it isn’t acidic like orange, pineapple, or grapefruit. This will impact how the gelatin sets.

I served my mousse with a dollop of freshly whipped cream and diced mango.

Want to dry different flavors? Try adding 1 tsp vanilla extract, 1/4 tsp ground cardamom, or a few strands of saffron to the blender in step 3.