Jungle Pulp Mango Mousse
1 cup Jungle Pulp Mango Puree
1 (14 ounce) can sweetened condensed milk
2 cups heavy whipping cream
- In a medium bowl stir in the Jungle Pulp Mango Puree and sweetened condensed milk and blend well.
- In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain.
- Portion into individual serving cups.
- Refrigerate for 1 hour or best overnight. Garnish with diced mangos.