Saturday, 16 March 2013

Sublime Mango & White Chocolate Mousse or Creams


The first is a light frothy surprise served in a Martini glass with a few diced mangoes and passion fruit seeds at the bottom. The second is a creamy coconutty crime parfait! Both topped with a sweet and tangy mango-lime coulis.

Mango & White Chocolate Mousse

Serves 4- 6 depending on serving glasses used


750g tinned mango slices
30cl double cream
80g White (baking) Chocolate
1 Passion Fruit
1 Lime Juice Zest
1 tbsp icing sugar

Blend 500g of mangoes with the juice of the passion fruit only. Break the white chocolate into pieces in a medium sized glass bowl and melt in a bain-marie or in 30 second bursts in the microwave. In another bowl, beat the cream until whipped consistency forms. Add a spoon of the whipped cream to the white chocolate and mix well to loosen it up. Now pour in the blended mango and combine well. Fold in the rest of the whipped cream, spoon by spoon. Prepare the serving glasses. Dice the remaining mango and add some of this mixed with passion fruit seeds and juice to the bottom of each serving glass (reserve some mango and passion fruit for the tops). Then pour the mousse into each glass. Refrigerate for at least 6 hours. Overnight is best.

For the mango coulis, blend 100g of mangoes with the lime juice. Add the icing sugar to taste. When ready to serve the mousse, pour 2 tbsp of the coulis on top of each and add the diced mangoes or passion fruit seeds for decoration. Mint leaf optional.


Mango Coconut Creams with White Chocolate

Makes 3-4 ramekins


30g coconut cream
80g white chocolate
30cl double cream
450g tinned mangoes
1 gelatin sheet
1 passion fruit
1 lime

Blend 300g mangoes with the passion fruit juice only. Melt the chocolate with the double cream and coconut cream in a saucepan on medium to low heat. Whisk ingredients together. Remove and add the blended mangoes. Keep whisking to combine the mixture well. Soak the gelatin sheet in a bowl of cold water for 5-8 minutes. When ready add to the warm cream mixture. Whisk again until melted. Pour into ramekins and refrigerate overnight or until set. Serve with the mango coulis (see recipe above) and the leftover passion fruit seeds or mango (diced).


  1. Mangoes and passion fruit are a favourite combination of mine. This mousse looks amazing and I can't wait to try your recipe.

  2. Thanks for stopping by Mina. Let me know how you get on with it.