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(6 servings)

  • 1/4 cup water
  • 1 envelope of gelatin
  • 2 cups mango pulp
  • 1/3 cup condensed milk
  • 3/4 cup whipping cream, refrigerated for at least 2 hours
  • 1 ½ cup blackberries


Hydrate the gelatin with ¼ cup of water.

Mix the mango pulp with condensed milk.

Whip the cream until semi-firm, the idea is not to have whipped cream.

Mix the cream with the mango pulp mixture in folding motions.

Microwave the gelatin for 20 seconds, add a tablespoon of mousse to the gelatin mixing well, then add the gelatin to the mango mousse.

Arrange a base of blackberries in a bowl or individual glass, then add mousse and decorate with more blackberries.

Freeze for at least 2 hours.