If you add a little lemon juice to condensed milk it will thicken - so it makes it really easy to make mousses and fools. You can try any fruits that you like!
Ingredients
- 400g can mangoes
- 142ml carton double cream
- 150g tub Greek yogurt
- Juice of half a lemon
- 8tbsp condensed milk
WEIGHT CONVERTER
Method
- Drain the mangoes, reserving the juice.
- Place in a food processor and blend with a few tablespoons of the juice to make a smooth puree.
- Whip the double cream until soft peaks form and then combine with the Greek yogurt and condensed milk.
- Swirl the mango puree and cream mixture into glasses and serve with a fine almond biscuit to dunk!
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