Add the milk to the crumbled paneer and run in the mixer/ grinder till a smooth paste is obtained. Make sure this paste is smooth, as the slightest "grainy" feeling will ruin the texture of your mousse.

Put this paste, mango puree, powdered sugar and cardamom in a bowl and beat, preferably with an electric mixer, till everything is well blended and slightly fluffy (about 2 minutes)

In another bowl, beat the cream till it is stiff. Now gently and carefully fold this cream into the mango mixture till well blended. Serve the mousse into 6 medium glasses or bowls and top with chopped mango.

Chill over night or for at least 5 hours. Serve. This recipe makes 4 to 6 servings depending on serving size.