Mango Mousse

 

200 grams ripe, cubed mango - Fresh or frozen. Frozen mangoes need to be thawed and well-drained. 

2 tablespoons icing sugar 

200 grams double cream - Chilled

If you're using fresh or frozen mango cubes, add the mango cubes along with the icing sugar to the bowl of a food processor or blender.  Blitz the fresh mango into a smooth, fine pulp. It will take around 1-2 minutes. 

In another bowl, whisk the fridge-cold cream to medium-firm peaks with an electric hand mixer. Be careful not to over-whip. Add the mango puree to the whipped cream. Gently fold the mango puree into the cream with a large spoon or spatula, being very careful not to lose the fluffiness. Remember to scrape the bottom of the bowl to ensure everything gets mixed in properly. Scoop the mousse into your preferred bowls and refrigerate for at least 3 hours.