Ingredients

1 cup straight Jungle Pulp Purée (mango or passion fruit flavor)

1 (14 ounce) can sweetened condensed milk

2 cups cream heavy whipping cream

Directions

In a medium bowl stir in the Jungle Pulp puree and sweetened condensed milk, blend well.

In a chilled bowl, beat cream until stiff peaks form. Fold ⅓ of the cream into the puree mixture, then quickly fold in remaining cream until no streaks remain.

Portion into individual serving cups.

Refrigerate for 1 hour or best overnight. For mango mousse, you may garnish with diced mangoes.