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6
Easy
30 min
By Jo Pratt
Published 2009
After a spicy starter and main course, you’ll be ready for a super-light, refreshing dessert.
To make the mousse, soak the gelatine leaves in cold water for 5 minutes to soften.
Chop the mango flesh and blend to a really smooth purée.
Place the lime juice and zest in small saucepan with half of the sugar. Stir over a low heat until the sugar dissolves. Squeeze the water out of the gelatine and stir into the pan until it has dissolved. Leave to cool.
Pour the lime