100g dark chocolate, chopped
1 tbsp milk (or coconut milk)
1 cup heavy whipping cream (or chilled coconut cream)
1/2 tsp vanilla extract
1 cup ripe mango pulp
1/2 cup whipping cream
2 tbsp sugar or honey
Melt chocolate with 1 tablespoon milk by keeping the bowl on boiling water. Whip cream then fold in melted chocolate.
Blend mango pulp with honey and whipped cream. Add bloomed agar agar to make it giggly. Mix well and chill.
Layer the chocolate mousse and mango mousse alternatively in dessert glasses. Chill after every layer. You can be creative with this.
Refrigerate the mousse for 6 hours or overnight. Garnish with mango slices or chocolate and serve.