Ingredients

Steps

• Whisk the cream in a bowl until soft peaks form.
• Fold the honey and yoghurt into the cream.
• Purée half a mango with the wine in a food processor until smooth.
• Fold the mango purée into the cream mixture.
• Melt butter in a frying pan and add the remaining chopped mango and honey.
• Fry for 4 minutes until the mango is caramelised.
• Spoon the mousse into a chefs' ring on a plate.
• Remove the ring and top with the warm honeyed mango chunks.