Mango and Orange Mousse Recipe

How to make it

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• Cut the flesh off both sides of the mango stone. Scoop out the flesh and discard the skin. Set aside 1 piece of mango.
• Cut the remaining mango, including the flesh clinging to the stone, into chunks.
• Puree with the orange juice in a food processor.
• Transfer to a bowl and stir in the orange zest and superfine sugar.
• Sprinkle the gelatin over 3 tbsp water in a small heatproof bowl and let stand for 5 minutes until softened.
• Place the bowl in a saucepan of gently simmering water and stir until the gelatin has completely dissolved.
• Cool slightly, then stir into the mango puree.
• Whip the egg white and salt in a large, clean bowl until stiff peaks form.
• Fold the egg white mixture into the mango mixture.
• Whip the cream to soft peaks.
• Fold half into the mango mixture. Divide the mixture among 4 dessert glasses.
• Refrigerate until the mousses are set, at least 1 hour or up to 2 days.
• Slice the reserved mango.
• Top each serving with a dollop of whipped cream and a mango slice. Serve chilled.