Mango White Chocolate Mousse with Soy Sauce
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Mango White Chocolate Mousse with Soy Sauce

Prep Time25 mins
Cook Time5 mins
Total Time30 mins


  • For the mousse:
  • 150 g white chocolate, melted
  • 200 g heavy cream
  • 1 mango, peeled and chopped
  • 2 teaspoons soy sauce, preferably with less salt
  • 1 tbs brown sugar
  • 1 tbs maple syrup or liquid honey


  • In a small saucepan over medium heat combine mango, 1 teaspoon soy sauce and 1 tbs brown sugar. Stir until the mixture starts simmering. Cover with a lid and let simmer for 2-3 minutes, stirring from time to time to avoid burning. When the mango pieces soften a bit, remove the pan from the heat. Let cool for 15-20 minutes and then puree the mixture in a food processor or blender.
  • In a large mixing bowl beat the cream until very thick. Gradually add the melted white chocolate, folding it gently with a rubber spatula. Little by little add also the cooled mango mixture, leaving apart just about 2 teaspoons of it. Gently mix with the spatula, until absorbed.
  • Divide the mousse between 4 glasses or ramequins.
  • Combine the remaining teaspoons of the mango sauce with the honey/ maple syrup and 1 teaspoon soy sauce. Mix until homogeneous. Spoon the sauce on top of the mango mousse.
  • Refrigerate for at least 2-3 hours before serving.
  • Decorate with mango pieces or with candied citrus fruits.
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