This mousse contrasts the sweet, creamy character of white chocolate with sharp, fruity mango and zesty lime. The yoghurt cuts through the sweetness and the toasted coconut and mango both pair beautifully with the vanilla in the white chocolate. It’s perfect for a make ahead dessert, and particularly pretty if served in delicate cocktail glasses. If you can’t find ripe mangos for the mousse, tinned mango pulp is a good substitute.
What You’ll Need:
- 100g greek yoghurt, strained over a sieve
- 180g Montezuma’s white chocolate
- 150g double cream
- 1 sachet of veggie gelling agent (I used Dr. Oetke Vege-Gel)
- 200g ripe mango, diced
- 1 tsp golden caster sugar
- Juice and zest of 1 lime
- 2 tbsp toasted coconut
- Half a ripe mango, diced
What To Do:
- Puree 200g mango with the sugar. Whip the cream until it’s thick and fluffy – slightly more whipped than soft peaks, so it holds its shape but doesn’t break up. Lightly fold through the strained yoghurt.
- Set up a bain marie with a couple of inches of water in a pan over a medium heat. Break your chocolate into a metal or glass bowl and combine with the mango puree. Place it over the pan so that the bottom isn’t touching the water, then melt the chocolate into the mango, stirring with a whisk until you have a smooth curd. Whisk in the lime zest, half the lime juice and the vegetarian setting powder. Leave to one side for a moment to cool.
- Once slightly cooler (so as to not melt the whipped cream), pour a third of the cream and yoghurt and fold in, then repeat with the remaining two thirds. Pour into pretty glasses and set in the fridge for a couple of hours or overnight. When you’re ready to serve, toss some diced mango with the remaining lime juice and pile it on top of the mousses with some flakes of toasted coconut. Grate over lime zest to finish.