Mango Mousse with Cardamom Infused Crushed Raspberries



3 cups double cream
1 Supreme Mango Pulp Tin
250g raspberries
⅓ cup icing sugar
½ tsp Supreme Cardamom Powder
Mint leaves


In a bowl, add raspberries, icing sugar and cardamom powder. Use a fork to crush the raspberries and mix all the ingredients together. Using a stand mixer or electric whisk, beat the cream until stiff peaks. Add mango pulp in small amounts and using the lowest speed on your mixer: mix until combined.  Add a layer of crushed raspberries in desired serving dishes then add the mousse on top. Chill in the fridge for a few hours. Garnish with mint leaves and serve chilled.

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