600 gms mango pulp
1⁄2 tsp lemon juice
60 gms castor-sugar
100 ml thick cream
1 pinch salt
2 tablespoons icing sugar
Puree the fruit with castor sugar. Sieve the pulp to remove any big pieces and make smooth and refrigerate for 1/2 hour.
Whip the cream and fold into the mango puree gently until fully combined.
Serve the the mango mousse in chocolate cups( i followed the link of Sanjeev kapoor to make the chocolate
cups, the YouTube link will provided below)
Chill for 1-2 hours before serving.
CHOCOLATE CUPS: https://www.youtube.com/watch?v=0_heecfxqok