Jungle Pulp Fruit Mousse
1 cup straight Jungle Pulp Purée (mango or passion fruit flavor)
1 (14 ounce) can sweetened condensed milk
2 cups cream heavy whipping cream
In a medium bowl stir in the Jungle Pulp puree and sweetened condensed milk, blend well.
In a chilled bowl, beat cream until stiff peaks form. Fold ⅓ of the cream into the puree mixture, then quickly fold in remaining cream until no streaks remain.
Portion into individual serving cups.
Refrigerate for 1 hour or best overnight. For mango mousse, you may garnish with diced mangoes.