How to Make Mango White Chocolate Mousse For the Mango confit: 1. Heat the mango puree and sugar. Once the mixture boils, add pectin. Switch off the flame and add mango cubes and lemon juice.

Heat the milk and add the gelatine sheet. Melt white chocolate and pour into the milk mixture until you get a good emulsion. Add the mango puree. Mix with the semi-whipped cream. For the chocolate ...

Or something a little more exotic like passion fruit or mango. I can simply add puréed fruit or finely chopped fruit to a ...