This recipe is courtesy of Samera Munir.
Makes approximately 4 cups of mousse
Mix 1 can of mango pulp and 1 cup of heavy cream in a bowl. Sprinkle 2 tbsp of mango gelatine with ¼ of water in a heatproof bowl; heat mixture over a saucepan over simmering water. (This allows the mixture to cool faster than if you heat the mixture in a pan) Once the gelatine is cool to touch mix it well with mango puree.
Whip 2 ½ cups of heavy cream till soft peaks, add into mango mixture and gently fold the whipped cream.
Pour into dessert cups or large bowl and let set in the fridge for 4 hours or overnight.
Mango Jello Topping (optional):
Mix 1 package of mango gelatine (follow measurements on the box); mix powder and water in a heatproof bowl and heat over simmering water. Let crystals dissolve completely.
Once jello is cool to touch, remove mousse from the fridge and pour jello over mousse and return to refrigerator for a few more hours. Serve chilled.
*Try garnishing with fresh mango slices/chunks, mint leaves and/or top with whipped cream.