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