350g whipping cream
300g mango puree
3. Tbsp icing sugar
Soften the gelatin with water and dissolve into liquid, you can do 2 x 20 second burst in the microwave until it has melted.
Once the gelatin has cooled, pour into mango puree and mix well.
Whisk the whipping cream until mousse state and add icing sugar.
Fold the cream into the mango puree and wait 10 mintues, the mousse will thicken slightly and you are ready to use it for cake making.
You will need to chill it in the fridge for at least 4 hours before eating.
Best if chilled over night.
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