Mango – Coconut Mousse

Method:-
1. In a blender, add a peeled mango and purée till smooth. Keep aside.
2. Now heat some coconut cream to a saucepan on very low flame and add the white chocolate to it, stirring continuously.
3. Then take it off the flame, transfer to a bowl and stir to cool and also to get a nice lustrous mixture.
5. Once cool, add the mango purée into the ganache and mix till it gets well incorporated. Keep aside.
6. Now, in another separate & preferably cold bowl(keep the bowl in the fridge), whip the chilled heavy cream till you get stiff peaks.
7. Now, gently fold the whipped cream into the mango mixture until fully incorporated but making sure the airiness of the whipped cream stays intact!
8. Fill the mixture in a piping bag and pipe the mixture into serving glasses.
9. Chill in the refrigerator for 2-3 hours or until set.
10. now to make the almond praline, In a dry thick bottomed pan, cook the sugar till melted and pale golden colour.
11. Then add the sliced almonds and stir until it gets coated completely.
12. While in the liquid state itself pour onto a silicon mat or parchment paper.
13. Once cool, remove and break it up into small pieces to to use as garnish.