Light Vanilla Mousse with Mango and Passion Fruit Recipe

Peel the mango and slice it into thin strips lengthwise using a mandoline. Reserve the remaining flesh for the sauce.

Place the mixing bowl in the freezer. The key to achieving good whipped cream is having a very cold bowl and whisk!

Place all the ingredients in the bowl once cooled, excluding the fruits and mint, start on low speed, then increase the speed when the foam begins to rise until a beak-like texture is achieved.

Place the cream in a piping bag and refrigerate for at least 6 hours.

Blend the mango trimmings. Open the passion fruits and collect the juice. Add to the mango puree.

Lay the mango slices flat, place a cylinder of vanilla cream on top, and roll into a cigar shape (counting 3 pieces per person).

To finish, place the rolls on the plates, add a few dots of sauce, and top with a julienne of mint.