Lime Mousse with Mango

Place the curd, lime zest and sugar in a large enough bowl and mix well.

Mix the whipped cream in a second baking bowl and fold into the curd.

Line 4 decorative ramekins with muslin or foil and divide the mixture evenly among them in equal parts. Fold the muslin cloth and press firmly onto the filling.

For the sauce, chop large pieces of the mango on each side of the large flat pit, then chop the flesh on the pit itself. Remove the peel.

Cut 12 narrow slices and set aside. Cut off the remaining mango pieces and place in a hand blender form along with the lime juice and sugar. Puree. Alternatively, the mango pulp can also be pressed through a sieve and then blended with the lime juice and sugar.

Invert the ramekin onto serving plates. Arrange 3 mango slices on each plate, pour a tiny bit of sauce over, decorate and bring to table.

Great as a garnish for many desserts. Pull back just the papery wrappers a tiny bit to fully show off the small orange fruit.

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