Scoop out the pulp of 500 grams of ripe custard apples and remove the seeds. Keep the pulp aside.
In a bowl, take 200 ml of fresh cream and whip it until it forms soft peaks. Keep it in the refrigerator to chill.
In another bowl, mix 100 grams of powdered sugar with 200 grams of hung curd until smooth and creamy.
Gently fold the custard apple pulp into the hung curd mixture.
Now, fold the chilled whipped cream into the custard apple and hung curd mixture until well combined.
Pour the mousse into individual serving bowls or glasses.
Refrigerate the mousse for at least 2-3 hours or until it sets.
Before serving, garnish with a few chopped nuts or fresh fruit, if desired.