This is an Eggless mousse. You could make this with mango puree or mango nectar juice.You can use raspberry or strawberry jelly.For a richer taste you could top with chocolate or vanilla mousse, or even any custard or blancmange.
3 cups mango puree
200 ml fresh cream
3/4 cup sugar
1/2 cup water.
1 Packet jelly crystals
Sprinkle the gelatine in half cup water and allow to bloom.Heat the mango puree and sugar on a slow fire for 5 minutes.Add the gelatine and heat till the gelatine dissolves. Remove from fire and set aside.Now beat the fresh cream till stiff(no need to be very stiff).Gradually mix into the mango mixture.Pour into individual glasses and set in the refrigerator.Once it’s set make the jelly and pour over the mousse.
You could serve plain mango mousse with cream and grated chocolate.