• 1 cup (160g) white chocolate
  • ½ cup (60g) fresh cream
  • 1 cup (240g) whipped cream
  • ¾ cup (174g) mango puree
  • fresh mango cubes
  1. For the white chocolate ganache, in a saucepan over medium heat, bring the fresh cream to a simmer.
  2. Pour the hot cream over chopped white chocolate and let it rest for a minute.
  3. Whisk the chocolate cream mixture until everything is well combined.
  4. Let the ganache cool in the fridge for a while before using.
  5. For mango puree, I just blitzed one big mango.
  6. To bring the mousse together, in a medium size bowl whip heavy cream to stiff peaks. Add mango puree and white chocolate ganache into this bowl. Give it a good mix until everything is well combined.
  7. Transfer the mousse to a piping bag and then neatly to your serving cups.
  8. Top the mango mousse with some fresh cubed mangoes and edible flower or a fresh mint leaf.
Recipe by Bake with Shivesh at