Delicious Mango Chocolate Mousse Recipe

In a saucepan, combine the mango puree, sugar, and cornstarch. Use a whisk to mix thoroughly.

Place the saucepan over heat and bring to a boil, then reduce the heat and cook while stirring constantly until thickened, about 30 seconds.

Transfer the filling to a piping bag and fill the half-sphere molds, which should have a diameter of 3 centimeters (about 1.2 inches).

Level the top, cover with plastic wrap directly on the surface, and place in the freezer until ready to use.

Soak the gelatin in milk for about 10-15 minutes until softened.

In a separate saucepan, heat the heavy cream combined with vanilla sugar until just boiling; do not let it boil.

Pour the hot cream over the white chocolate and stir until completely melted and smooth. Then add the room-temperature cream cheese and mix until fully combined.

Heat the soaked gelatin to 60°C (140°F) until dissolved, then mix it into the mousse, stirring well.

Remove the mango filling from the freezer and join two halves together. Set aside until ready to use.

In the silicone egg mold, pour in enough mousse to fill it to about one-third of the height. Place the mold in the freezer for about 10 minutes. This will help keep the mango filling centered.

During this time, keep the remaining mousse slightly warm—this can be done by heating it in the microwave for 10 seconds at a time if necessary.

Once the egg-shaped molds are set, remove them from the freezer and place a mango ball in the center of each mold.

Pour the remaining mousse over the top, covering the filling, and return the molds to the freezer for at least 3 hours or overnight.