1 cup mango pulp
½ cup heavy cream
¼ cup sweetened condensed milk
1 tsp lemon juice
2 tbsp water
1 Dairy Milk chocolate bar
Combine mango pulp, condensed milk, and lemon juice in a blender. Blend until smooth.
Whip cold heavy cream until soft peaks appear. Fold it gently into the mango mixture.
Pour the mousse in serving glasses and freeze for 3-4 hours.
Garnish the mousse with shaved Dairy Milk chocolate and serve right away.