What you will need for this Mango Mousse:
- 2 or 3 ripe and sweet mangoes
- Cream of organic milk in a half-liter cardboard
- Mixer for whipping cream
- Blender to liquefy the mangoes
- Sprig of fresh mint/ “yerbabuena” to decorate
Peel the mangoes into small cubes and blend in blender. Place the liquid in a container.
Then, beat the cream at the highest level to achieve thick, creamy and smooth cream. Add the blended mango to the cream and mix well with a wooden spoon or rubber spatula.
The last step is to serve the mixture carefully into sherbet cups.
To decorate, you can add sprig of fresh mint and mango beats without blending.
Place each cup in the refrigerator for 2 or 3 hours to cool completely.