Mango Mousse

1. 1

   Put the orange juice in a small microwave-safe bowl, sprinkle over the gelatine, stir and set aside for 5 minutes until the powder absorbs the juice. Microwave on high (100%) for 20 seconds, or until the powder dissolves and then stir and then set aside to cool slightly.

2. 2

   Meanwhile cut the cheeks off the mangoes and any other flesh for the seed.

3. 3

   Set aside one cheek to use later for decorating. Remove the skin (scoop the flesh out with a spoon is and easy way) and roughly chop the remaining flesh and put into a small food processor and process until pureed.

4. 4

   In a large bowl, whisk together the mango puree and yoghurt until smooth, add the gelatine mixture and whisk until well combined and smooth.

5. 5

   Evenly pour into four glasses and place on a tray and place in the fridge for 6 hours or until set.

6. 6

   Scoop flesh from reserved mango cheek and thinly slie and then evenly arrange on top of mousses and spoon over the passionfruit pulp.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.