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Recipe for :

Creamy Mango Mousse

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


2 medium-sized mangoes, peeled and sliced
2 tablespoons caster sugar
1 tablespoon gelatine
300 ml cream
3 tablespoons orange juice

Extra cream and grated chocolate for garnish


  • Purée the mango to make 2 cups.
  • Add sugar to the pulp and mix well.
  • Sprinkle gelatine over orange juice and place over hot water to dissolve.
  • Fold dissolved gelatine and juice through mango pulp.
  • Whip cream until soft peaks, then fold through mango mixture.
  • Pour into individual dishes.
  • Refrigerate until firm.
  • Decorate with whipped cream and grated chocolate.

Serves 6

Martin James