Put mango pulp, cinnamon and 1/2 cup sugar into the small pan. 2. Sprinkle the gelatine over 1/2 cup water and let it soak. Heat mango mixture over low heat, stirring all the time, till warm. Beat the ...

Answering to the scientific name Mangifera indica and also going by the name Katchamita, Indian mangoes have small fruits ...

Add gelatin to the mixture along with melted white chocolate. Mix the white chocolate mousse and mango confit. Place into a mold and keep in the freezer for 4 hours. When ready, pour the mango glaze ...

This mousse provides 252 kcal ... Leave to soak for 5 minutes. Cut the mango in half either side of the large flat stone. Using a large spoon, scoop out the flesh and put into a food processor.