Peel and slice the mangoes into cubes. In a pan, add chopped mangoes, ⅓ cup sugar, 1 tablespoon of water, and cook on low heat till mangoes become soft and mushy. Turn off the heat and let it cool completely. Vary the amount of sugar depending on the sweetness of mangoes.
3 medium-sized ripe Mangoes, 1 tablespoon Water
Add this to a blender and blend it into a smooth paste. Keep it in the refrigerator till you prepare the mousse.
Melt the white chocolate in the microwave till it’s smooth, stirring it in regular intervals – say every 15 seconds. Or use the double boiler method to melt the white chocolate. Add ⅓ cup of heavy whipping cream and fold to avoid chocolate from thickening.
150g White chocolate (approx 5 oz), 1 cup Heavy whipping cream ( ⅔ cup + ⅓ cup)
In a bowl, add ⅔ cup heavy cream, vanilla extract, 2 tablespoon sugar, and beat using a whisk or a hand blender till soft peaks are formed.
1 teaspoon Vanilla extract, ⅓ cup + 2 tablespoon Sugar
Add white chocolate to this whipped cream in batches and fold until smooth. Do not whisk, else entrapped air from whisked cream will escape – and the mousse will be dense.
Now you can pour this into 6 serving dessert glasses and then pipe or spoon mango puree for a beautiful presentation. Alternatively, simply fold mango puree with white chocolate mousse and pour it into serving dessert glasses. I prefer the latter method as it tastes a little better than the first method. A 1 :1 ratio of both white chocolate mousse and mango puree when mixed tastes heavenly.
Chill for 3 hours or overnight to set for best results.