• 2 cups mango pulp-sieved
  • 1 cup cream-chilled
  • 1/8 tsp cinnamon powder
  • 1 Tbsp gelatine
  • 2 Tbsp lemon juice
  • 3/4 cup sugar
  • 1/2 cup water at room temperature
  • 4-6 short, transparent glasses to set the mousse mango slices to garnish


  • Cut mango in pieces and beat them in Sunflame Chopper SF - 635.
  • Put mango pulp, cinnamon and 1/2 cup sugar into the small pan.
  • Sprinkle the gelatine over 1/2 cup water and let it soak. Heat mango mixture over low heat, stirring all the time, till warm.
  • When warm, add the soaked gelatine and continue stirring till it reaches a coating consistency.
  • Remove from heat, mix in the lemon juice, pour into the individual glasses and leave to cool.
  • Beat the cream and the remaindered sugar till it holds shape. Put the cream in a piping gun or polythene bag and pipe decoratively to cover the mango.
  • Garnish with mango slices, chill and serve.

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