Preparation Steps

• In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
• Gently heat the bloomed gelatin mixture until dissolved (do not boil). Let it cool slightly.
• In a separate large bowl, whip the chilled heavy cream with powdered sugar until stiff peaks form.
• In another bowl, combine mango puree and lemon juice.
• Gradually whisk the cooled gelatin mixture into the mango puree.
• Gently fold the mango mixture into the whipped cream until well combined.
• Pour the mousse into individual serving glasses or a large bowl.
• Chill in the refrigerator for at least 2-3 hours, or until set.