5 ripe mangos (2.5 kg)
For the mousse
3 cups heavy cream fresh (720 ml)
1 1/2 tablespoons unsalted butter
1 3/4 cups dark chocolate chips (155 g)
1 3/4 cups milk chocolate chips (210 g)
1/2 cup granulated sugar (90 g)
1/4 cup orange liqueur (Cointreau, 60 ml)
5 ripe mangos (2.5 kg)
For the mousse
3 cups heavy cream fresh (720 ml)
1 1/2 tablespoons unsalted butter
1 3/4 cups dark chocolate chips (155 g)
1 3/4 cups milk chocolate chips (210 g)
1/2 cup granulated sugar (90 g)
1/4 cup orange liqueur (Cointreau, 60 ml)
Peel the mangos and slice them thinly. Reserve
Prepare the mousse: in a medium saucepan, combine heavy cream fresh, unsalted butter, dark chocolate chips, milk chocolate chips, and granulated sugar
Mix well
Cook over medium heat, stirring constantly with a wooden spoon, until slightly thickened (about 15 minutes)
Remove from heat, add orange liqueur, and mix
Spread a little of the mousse on the bottom of a large transparent dish and arrange the reserved mango slices on top
Place the remaining mousse in a mold
Serve the mango with the hot chocolate mousse
441 calories per serving
