This mango and orange mousse is so easy to make. It is very impressive and refreshing to serve at a dinner party or just after a family meal. With tangy mango and citrus orange, this mousse is irresistible
- 2 leaves gelatine
- 1 ripe mango, peeled, stoned and chopped
- 4tbsp caster sugar, juice and zest of 1 orange
- 1 med egg white
- 150ml carton double cream
Soak the gelatine in a bowl of water until it’s soft.
Purée the mangoes and sugar, using a stick blender or in a food processor.
Pour 2 tbsp boiling water into a bowl. Squeeze the excess water from the gelatine and add it to the hot water. Stir until dissolved, then stir in the orange juice. Add to the mango purée and mix in well.
Whisk the egg white until stiff. In a separate bowl, whisk the cream until it starts to form soft peaks. Gently fold the cream into the mango purée mixture and then fold in the egg white.
Carefully pour the mousse into serving bowls and chill in the fridge until set. Just before serving, decorate with the strips of orange zest.
To stop the orange zest from drying out before serving, keep it wrapped in cling film.