Quick and Easy Mango Mousse

1. 1

   Sprinkle the gelatin in water, mix once, and leave it for about 10 minutes.

2. 2

   Set aside 60 g of mango for decoration.

3. 3

   Cut the rest into 1 cm cubes.

4. 4

   Puree the remaining 180 g of mango in a blender.

5. 5

   Add the lemon juice, syrup from the can, and heavy cream, and blend some more.

6. 6

   Dissolve the gelatin in a double boiler.

7. 7

   Transfer Step 3 and 4 into a bowl, and mix.

8. 8

   Pour into cups sprinkled with water, and refrigerate for 10 minutes to harden.

9. 9

   When hardened, put the mango cubes on top.

10. 10

    Chill in the fridge for another 30 minutes.

11. 11

    Pour heavy cream on top, and enjoy.

No additional tips available.