Mango Mousse is sweet, tangy, tropical, light dessert perfect for all occasions. "Whip" up this creamy, dreamy concoction in no time. Simple ingredients, not a lot of prep time, keeps well in the fridge and always a hit - you really can't go wrong!
Credit goes to Mama Sampath for creating a deliciously stylish mousse without gelatin or eggs! Yay Mom!
1 lb mango nectar - this is sold in the can in the Indian Grocery Store
1 can Fat Free Sweetened Condensed Milk - I like Eagle Brand
8-12 oz. of whipped cream - use Light Cool Whip for a short cut
Sliced fruit to top - use mixed tropical fruit in light syrup (drained) if you are short on time
Toasted, Sliced Almonds to garnish
Whip mango nectar and condensed milk until well blended.
Slowly fold in and incorporate the whipped cream - you want this to be light and fluffy - do not over mix!
Spoon or ladle (depending on the size you choose) into mini cups or bowls.
Top with a dollop of whipped cream and fruits.
Top with almonds just before serving - you don't want them to get soggy!
No one will ever believe it only took you minutes and 5 ingredients.
Makes about 30 mini mousse cups or 15 larger. Keep a few aside for yourself!
Happy Cooking and Happy Styling!