Heat a heavy bottomed pan, add mango purée stir well keep the flame in medium.
Add 1/4 water mix well add sugar stir well
Add mango jelly powder 1/4 cup (you can use full packet 80 gram too) mix well.
Let sugar and jelly dissolve well and switch off the flame.
Let the mango pulp cool completely.Keep it aside.
Now whip the cream well until soft peaks form.
When the mango pulp cools completely mix well with whipped cream . Don’t add when mango pulp is warm it will curdled the cream.
Take a bowl add chopped pistachios and sliced strawberry Few pieces then pour mango mousse mix
Keep it in freezer for almost 1.5 hours to 2 hours
Mango mousse will be ready Serve in bowl.
Tip 1: Mango pulp should not be overheat , to dissolve sugar and jelly warm temperature is enough.Once mango pulp comes to warm Switch off the flame .
Tip 2: Add choice of fruits and nuts to make it delicious . Pour In small cups that will be apt for single serve
