STEP 1.Beat the cream in the chilled bowl with electric beater until the soft peaks arise in a cream.
STEP 2.Peel the 2medium size mangoes and prepare a smooth puree in a blender. Also add sugar at the time of making puree.
STEP 3.Transfer the mango puree in a bowl add vanilla essence and saffron strands. Keep aside 1/4cup mango puree aside.
STEP 4.Gently mix the mango puree with whipped cream to a pluffy consistancy.
STEP 5.Cover the mango mousse bowl and keep it in refrigerator for 4-5hours.
STEP 6.Now half filled the glass with mango cream. Add 1table spoon mango puree. Garnish with small mango pieces and chopped dry fruits. Serve cold
Nutrition value
24
calories per serving
1 g Fat< 1 g Protein3 g Carbs< 1 g FiberOther
Current Totals
1 g Fat
< 1 g Protein
3 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
3 g
Protein
0 g
Fiber
0 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
1 mg
Iron
0 mg
Vitamin A
1 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
2 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
1 mg
Manganese
0 mg
Phosphorus
4 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
