Delicious, delectable and oh so good! Relatively easy to make and impressive in looks. The mousse can be done in advance and be ready whenever it’s needed.

Mango mousse:
~ 2 egg yolks
~ 2 Tbsp granulated sugar
~ 1 tps gelatin
~ 1 cup mango puree (fresh mango, peeled, pureed, sieved)
~ 3 Tbsp fresh orange juice
~ 1 cup heavy cream
~ 2 Tbsp powdered sugar

Whip heavy cream with powdered sugar until soft peaks; place it in the fridge.

Combine mango puree and orange juice.

Place eggs and sugar in a metal bowl and then place the bowl over a water bath (simmering, low heat). Whisk constantly until it doubles in volume and becomes fluffy (about 3-4 min, 140F). Remove from the heat. Cool it off.

Bloom gelatin in 2 Tbsp cold water and then lightly heat it up to make it liquid.
Combine gelatin with mango puree mixture.
Fold in whipped cream into mango puree.
Place into a piping bag and pipe it into prepared forms. Place it in fridge/freezer to set.

Once ready to serve, prepare mirror glaze, and create decoration on top with whipped cream.