Recipe: White Wine and Mango Mousse 

Perfect for a special occasion, this recipe is based on zabaglione – a light and airy mousse with white wine as its key ingredient. 



100g Mango, pitted and chopped 

4 medium Egg yolk, raw 

50g Caster Sugar 

75ml Medium White Wine  

Step 1 

Puree the mango, either in a blender, or by using a hand-held stick blender. Share the puree between 4 small serving glasses. 

Step 2

Add the garlic, ginger, lemongrass and chilli, stirring wPut the egg yolks and sugar into a large heatproof bowl and whisk together using a hand-held electric mixer until pale, light and frothy (this will take 4-5 minutes). Position the bowl over a large saucepan of gently simmering water and add white wine or Marsala. Continue to whisk until the mixture is thick, light and foamy – about a further 4-5 minutes.ell. Pour in the coconut milk and stock, then add the lime leaves. Bring to the boil, then reduce the heat and simmer, partially covered, for 25-30 minutes. 

Step 3

Spoon the mixture into the glasses and serve at once. 


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