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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 oz cups
Ingredients Method

Ingredients
  

  • 1 pint whipping cream
  • 2 cup mango puree
  • 1 cup sugar
  • 1 pouch pectin
  • ¼ cup water

Method
 

  1. Add 1 tablespoon of sugar into the whipping cream and whip it for 8-10 minutes (with hand blender) or 10-12 minutes using a manual blender until it reaches the soft peak form and put it aside
  2. Warm ¼ cup of water and dissolve the pouch of pectin in it and put it aside to cool until it reaches room temperature
  3. Add mango puree and the remaining sugar in another bowl and mix well
  4. Add the pectin to the mango puree and sugar mixture once it has reached room temperature
  5. Add the peaked whipping cream into the bowl with pectin, mango puree and sugar
  6. Use the cut and fold method to mix and keep the air within the mixture
  7. Pour into serving bowls and refrigerate for 1-2 hours to set the mousse
  8. Serve once the mousse has set