Mango Mousse

1. 1

   Take heavy whipping cream, vanilla and sugar and whip it with the help of a hand beater or a kitchen aid mixer with whipping hook. Whip it for about 2 to 3 minutes continuously and add in the rum.

2. 2

   In another bowl take mango puree and cardamom powder and mix it well and add it to the whipped cream. If you are using star anise , I would suggest you let it infuse in warm honey and then add the honey to the cream.

3. 3

   Separate the eggs, add the yolks to the cream mixture. And, on the other side another bowl, add the whites along with salt and whisk well until stiff. Now, take the whipped cream and fold the whites through the cream gently.

4. 4

   Once everything comes together, simply divide the mousse in 8 different bowls. Garnish them with roasted (coarsely grind) nuts and a mango slice. You can freeze it for sometime if you are not planning on serving it immediately.

* Per serving · 4 servings · Values may vary.

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