Mango dessert (Mango Mohito,Mango Delight, Mango Mousse)

*******Mango Mohito********

Ingredients:

• 1/2 cup mango cubes
• 1 cup mango puree
• 1/2 cup mint leaves
• Small lemon slices (5-6 slices)
• 3/4 tablespoon lemon juice
• 2 tablespoons honey
• Ice cubes as needed
• Soda water as needed
• 1 pinch of salt

Instructions:

1. In a glass, gently muddle lemon slices, mint leaves, and salt.
2. Add lemon juice, mango puree, honey, and ice cubes. Mix well.
3. Top it up with soda water and gently stir.

Garnish with lemon slices and mint leaves before serving.

*****Mango Delight*****

Ingredients:

• 1 cup desiccated coconut
• 1/3 cup mango puree
• 1/2 cup condensed milk

Instructions:

1. Toast the desiccated coconut lightly.
2. Mix mango puree and condensed milk and cook for 5-7 minutes until thickened slightly and cooled.
3. Shape the mixture into balls and roll them in desiccated coconut.

Serve the balls on chocolate paper.

*****Mango Mousse Cup*****

Ingredients:

• 600 grams mango puree
• 250 grams whipped cream
• 80 grams condensed milk
• 75 grams digestive biscuits
• 25 grams butter

Instructions:

1. Crush the digestive biscuits and mix them with melted butter. Press this mixture into the bottom of small shot glasses and keep in the freezer to set.
2. Divide the whipped cream into three parts.
3. In the first part, keep it plain white.
4. Mix one part of mango puree with the second part of whipped cream to get a light yellow color.
5. Mix the remaining mango puree with the third part of whipped cream to get a slightly thicker consistency and a deep yellow color.
6. Fill three piping bags with each of these mixtures.
7. Layer the shot glasses with plain white cream at the bottom, followed by a layer of light yellow cream, and finally, a layer of deep yellow cream on top.
8. Garnish with mango cubes and mint leaves on top before serving.