Mango and Lime Mousse

Method

1 Slice the flesh from the mangoes, discard the stone, then remove the peel. Purée the flesh in a blender to give 300ml (½ pint). Partially whip the double cream and chill.

2 Put 3tbsp lime juice in a small heatproof bowl, sprinkle the gelatine on top and leave to soak for 10min.

3 In a large bowl, whisk together the eggs, extra yolks and sugar until very thick and mousse-like (it'll take about 4-5min). Very gently fold in the mango purée, whipped double cream and lime zest.

4 Dissolve the gelatine and lime mixture over a pan of boiling water (1-2min), then fold into the mango mixture until evenly and lightly combined. Divide among six glasses, freeze for 20min, then transfer to the fridge for at least 1hr. To serve, decorate with whipped cream and lime zest.