Mango Mousse with Raspberry and Mint by Etch Food

Mango Mousse with raspberry and mint


1 Large Ripe Mango
300ml Double Cream
1 Lime
1 Handful of Small Mint Leaves
8 Raspberries
100g Frozen White Chocolate
1-2 tsp Caster Sugar


  1. Peel the mango and carefully cut the flesh away from the stone. Cut a quarter into neat slices and set aside. Chop the rest into chunks.
  2. Blitz the chunks of mango into a smooth puree in a food processor, adding the sugar to taste.
  3. Whip the cream to soft peaks, then fold into the puree.

To Serve

Divide the mixture between glasses and garnish with a few slices of mango and a few raspberries. To finish, grate the lime zest and the frozen white chocolate all over.