- 1 can of mango in syrup
- 1 can of evaporated milk
- 1 can of condensed milk
- 1 lemon
- 3 gelatin envelopes
- 2 large cream cheeses
- 1 tablespoon of yellow vegetable colouring
Beat the evaporated milk until it increases in volume. Put the condensed milk and the cheese in the blender, add the colouring, the previously chopped mango, the juice of 1 lemon and the sugar.
Mix it with the evaporated milk and the previously dissolved gelatin and finally add some pieces of mango. We will leave it in the fridge for 24 hours. We will liquefy the remaining fruit with the syrup and a little sugar and we will use it to coat the upper part of the mousse when serving it.