1 cup mango pulp
½ cup heavy cream
¼ cup sweetened condensed milk
1 tsp lemon juice
6–8 Cadbury Choclairs candies
2 tbsp milk or cream
Add mango pulp, condensed milk, and lemon juice to a blender and pulse until blended. Set aside.
Whip chilled heavy cream until you see soft peaks. Fold it into mango mixture to make airy mousse.
Add unwrapped Choclairs candies with 2 tbsp milk into a non-stick pan. Stir until candy melts.
Pour the mango mousse into serving glasses. Drizzle Choclairs caramel sauce over it creating swirls, then freeze to serve.