Mango Mousse

Take a glass bowl. Mix cool whip and sour cream together with the help of a spatula. Please do not use hand blender as it may make cool whip little runny.

Now start pouring sweetened condensed milk and keep folding it in the above mixture.

Once it’s whipped altogether nicely, start pouring the mango pulp. Here I have used Kesar Mango pulp but you can use any other pulp available to you.

Mix everything together well with the help of a whisk. I usually use silicon wire whisk.

Now storing it is all upto you. Either you can pour it in individual transparent cups and top it with one or two drops of mango pulp for decoration. Or you may keep it in one big glass container and serve it as you go.

Serve it chilled. I always make it ahead of time and keep it in the refrigerator either over night or an hour or two before serving. However that doesn't mean you can't make it on the spot. This mousse tastes good at any time.