Mango coconut mousse has a very soft, silky, creamy and melt in mouth texture. Serving in Easter eggs makes it perfect for Easter lunch menu.
Break open the easter eggs carefully from the top without breaking the whole eggs
Blend mango pulp, condensed milk and cream together in a blender until thick and smooth. With the help of a spoon just fill the eggs upto the brim. Refrigerate overnight. Serve chilled.