for 4 person

Mango mousse

1	mango (approx. 500 g)
60 g	sugar
25 g	Confi-Vite (gelling agent made from apple pectin)
1 dl	water
1 tsp	lime juice
3 dl	full cream

Raspberry sauce

250 g	frozen raspberries
2 tbsp	sugar

How it's done

Mango mousse

Cut the mango into pieces and puree it with the sugar, gelling agent, water and lime juice. Put the mixture in a pan, bring it to a boil, and cook for 5 mins., stirring. Pour the mixture into a bowl and cool, stirring until smooth.

Beat the cream until stiff and whisk 1/3 of it into the mango mixture, then fold in the remainder carefully with a rubber spatula. Divide among small bowls or glasses, cover and leave to set in the fridge for approx. 3 hrs.

Raspberry sauce

Bring the raspberries and the sugar to a boil in a small pan. Cool slightly and then strain the mixture through a sieve. Top the mousse with the raspberry sauce before serving.

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