Make NESTLÉ Docello Mango Mousse Mix according to packet directions, using chilled full cream milk
Using a separate bowl beat thickened cream, 1 tablespoon vanilla bean paste, and icing sugar, until thickened, reserve.
To make anglaise: In a medium saucepan, heat extra milk, 1 tablespoon vanilla bean paste, bring to the boil. In a medium bowl, whisk caster sugar and egg yolks, pour over hot milk, whisk until combined. Pour back into medium saucepan, stir over low heat for 5 minutes, or until thickened and coat the back of your spoon, strain.
Add blended mango cheeks to anglaise, fold in reserved whipped cream, and NESTLÉ Docello Mango Mousse Mix. Spoon mixture evenly into 20 dariole moulds, freeze for 4 hours or until frozen.
If desired, serve with mango coulis and fresh blueberries.
Chilling… a frozen dessert option. Try it with other Nestlé fruit flavoured Mousse Mixes.