Decorative Mango Mousse


For the base:
250 grams of crushed Graham Cracker
100 grams of unsalted butter

For the mousse:
15 grams of unflavored gelatin powder
80 ml of cold water
350 grams of Jungle Pulp Mango Puree
150 grams of chopped mango
375 grams of natural yogurt without sugar
100 grams of sugar
300 ml of very cold milk cream to beat

Mango jelly:
5 grams of unflavored gelatin powder
40 ml of cold water
350 grams of Jungle Pulp Mango Puree


  1. For the base, melt the butter and mix it with the cookies until everything is integrated. In a removable mold of 23 centimeters, create the cookie base. Crush to cover the bottom and refrigerate.
  2. For the jelly, hydrate the gelatin with the water and rest for 2 min heat 7 seconds, and mix with the Jungle Pulp Mango Puree. Reserve the 100 grams separately.
  3. Add it to the mold as a base between the cookie and the mousse. Refrigerate until it is compact to start preparing the mousse.
  4. For the mousse, hydrate the gelatin with water. In the blender, add the mango, yogurt, and Jungle Pulp Mango Puree and blend. Heat the gelatin for 10 seconds and add it to the blender.
  5. In the blender, add the cream to beat and beat it at high speed for 3 or 4 minutes until it is assembled or doubled its size, and add sugar little by little once integrated everything. Stop beating and add what was previously liquefied, and mix.
  6. Pour into the mold. We can add the 100 grams of jelly reserved on top. If it is not liquid, we can heat it a little in the microwave. And with a fine toothpick, mix gently to create the figures and refrigerate for 4 or 5 to cut and serve.
  7. You can alternate the mixtures to taste the first mousse. For mango jelly, it is optional.