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!
- 400g can mangoes
- 142ml carton double cream
- 150g tub Greek yogurt
- Juice of half a lemon
- 8tbsp condensed milk
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!