Mango and Strawberry Mousse

Mango and Strawberry Mousse
  • 1 cup water (room temperature)
  • 1 packet unflavored gelatin (1 oz)
  • 1 can (14 oz) condensed milk
  • 4 cups frozen mango and strawberry (any fruit can be used)
  • 1 tbsp fresh lime juice
  • 2 cups heavy cream
  • Fresh fruit for decoration
  1. Add water and gelatin to a small pot. Stir and let it rest for a few minutes
  2. In a larger pot bring 2 or 3 inches of water to a simmer. Set gelatin pot on top and cook for a couple of minutes until the gelatin completely dissolves
  3. Combine, condensed milk, fruit and lime juice in a blender. Puree until smooth. Add gelatin and blend for a few seconds to combine. Pour the mix in a large bowl
  4. Using a mixer with a whisk attachment, beat the cream for 3 or 4 minutes. Fold it into the fruit mix.
  5. Pour in individual ramekins, or champagne glasses.
  6. Cover with plastic wrap and refrigerate until set. Top with fresh fruit if desired

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