Mango Mousse with Raspberry Topping

Something sweet is always a good end to a nice meal on a Sunday. In the moment you get fresh mango's all over the discounters and supermarkets. It is the time of year, when they are abundant on the market.

The recipe idea came from one of the larger supermarket chain magazine issues. I changed some of the ingredients and made it less sweet and less fatty.

recipe for 4:
1 ripe mango
50 ml orange juice
2 gelatin leaves
200 g 20% curd
200 g double cream
2 tsp lime juice
250 g frozen raspberries
25 g sugar
2 tbsp dessicated coconut

Peel the mango and get all the flesh off. Cube it into very small bits, add 1 tsp lime juice and the curd.
Soak the gelatin in cold water and after 5 min, squeeze it.

In a small pot warm up the orange juice to a medium heat and melt the gelatin in it. Mix it onto the curd. Beat the double cream into stiff peaks and fold it in the curd.
Fill into 4 dessert cups and place into the fridge for 4 hours.

Defrost the raspberries and add 1 tsp lime juice and sugar and mix, force through a fine sieve.
Before serving the dessert, spoon some red sauce on top of the mango and add some coconut.

Next time I try this, I will exchange the raspberry topping against a mango topping.
The red sauce was too overpowering and the mango lost the battle a bit.