Mango mousse

I felt like something sweet and fruit at the same time. Quick decision, few ingredients and there it is: fluffy mousse with surprisingly (slightly...cucumber flavour?) aroma. For sure I will make it again when the Summer will come, but for now it’s a very good dessert idea. Ask your guests what this mousse it made with, I’m sure they won’t guess it!


Ingredients
1 ripe mango
8 fl oz (225 ml) double cream (with gelatine, according with the instruction on a gelatine package)
pinch salt
3 tbsp sugar with real vanilla
lemon zest from 1 blanched lemon
lemon juice to taste


Method
Peel the mango and puree it in a blender. In a bowl beat the double cream with sugar and pinch of salt. Gently combine both mixtures, add lemon zest and melted gelatine. Spoon the mousse into prepared glasses, cool down before serving (for a night) in a fridge.