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100g castor sugar
400g milk chocolate (melted)
200g Alphonso mango pulp
200g whipped cream
1 sponge cake
Cherries and mango slices for garnishing
Heat the cream and add the melted chocolate. Add half the sugar. The colour of the mix will become a dark brown. Keep aside and allow the sauce to cool.
In a separate pan, mix the mango pulp and remaning sugar and whisk well. Bring the mix to a boil and then add melted gelatine. Set in tray to freeze. You can use a steel plate, but first line it with cling film.
Take three fourth of the cream-chocolate sauce and add whipped cream. Whisk well. The mousse is ready.
Line a mould with the sponge cake and add a layer of the mousse on it. Place a slice of the mango gelatine over it and top off with chocolate mousse. Allow this to set in the fridge for at least half an hour. Then layer with the cream-chocolate sauce. Garnish with mango slices and cherries.