Mary Berry’s Mango, Lemon & Lime Mousse

The ideal dessert to round off a dinner party - light, refreshing and very quick to prepare. Use best-quality lemon curd for the most intense flavour. 

Ingredients: 

• 2 ripe mangos (about 400g)
• 300ml double cream
• finely grated zest and juice of 1/2 lime
• 100g luxury lemon curd

Method:

1. Remove the skin from the mangos and slice the flesh away from the stone, cutting it into chunks. Reserve three large chunks and finely chop them before setting aside.
2. Put the remaining mango flesh into a food processor and whizz into a velvety puree.
3. Whip the cream into a bowl until beginning to form soft peeks. Fold the lime juice and lemon curd into the cream, swirling the mixture to give a ripple effect.
4. Take 4-6 small glasses or pots and spoon a little of the pureed mango into the bottom of each. Add a little of the lemon and lime cream mousse, then more of the mango, then the mousse, to give four layers in total (two each of the mango and mousse).
5. Decorate each glass or pot with the reserved chopped mango and the lime zest. Chill for an hour before serving.

Tips:

• I found the best way to de-flesh a mango was to treat it the way you would an avocado - with a knife slice around the stone, twist to split the two, remove the stone, and using a dessert spoon, run it along the flesh and spoon out the mango.
• DO NOT (and Mary Berry even said this in the recipe) over whip the cream!
• When you add the lime juice and lemon curd to the cream it will get thick real fast - that's okay - don't panic you haven't ruined it.
• Watch your glass/pot sizes ... I used mixer glasses that were wider and I only got 3 full ones instead of Mary's recommended 4-6.