Continuing my mini cup Desert series, a simple Mango Mousse
Whisk together
1 tin (2 cups condensed milk)
3 cups whipping cream – whipped till thick or Cool whip
1.5 tins Mango Puree
Generous pinch of Saffron
Refrigerate in small cups for 5 to 6 hrs till firm
To serve
Drizzle with 1 tbsp Mango Puree
Top with a dollop of whipped cream or Cool Whip
Sprinkle crushed Pistachios
Serve chilled !
Mango Mousse
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