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.