Mango basil mousse with passion fruit
- Preparation and cooking time
- Prep:
- No cook (if pâté à bombe prepared)
- A challenge
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 25g caster sugar
- 2large mangoespeeled, stoned, then cut into 2cm cubes
- handful basil leaveschopped, plus small sprigs, to serve
- 1quantity meringue
- 1portion pâté à bombethawed if frozen
- 142ml pot double cream
- 2-3 ripe/wrinkled passion fruit
- crème fraîcheto serve
Nutrition: per serving
- kcal291
- fat15g
- saturates8g
- carbs37g
- sugars19g
- fibre3g
- protein4g
- salt0.11glow
Method
step 1
Heat the caster sugar in a pre-heated, non-stick frying pan until it starts to dissolve, then toss in the mangoes and cook for 5 mins, stirring once or twice until caramelised. Tip onto a plate and cool.
step 2
Fold the chopped basil and mango into the meringue along with the pâté à bombe. Whip the cream until forming soft peaks and fold in also. Spoon the mixture into a glass serving-bowl. To serve, halve and scoop out the passion-fruit pulp on top. Spoon one or more scoops of crème fraîche on top and decorate with basil sprigs.
