Scale

1 ½ cups mango puree

½ cup diced ripe mango

1 tablespoon lemon juice

1 tablespoon lime juice

2 tablespoons sugar

1 teaspoon fruit pectin

1 teaspoon mango liqueur (optional)

¾ cup white chocolate, chopped

¾ cup heavy cream

1 sprig lemon verbena (or 1 tsp lemon zest)

1 ½ teaspoons gelatin (bloomed)

½ cup chilled heavy cream (for folding)

Yellow and red cocoa butter spray

Fruit-shaped silicone molds

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1. Blend mango puree with lemon and lime juice. Strain and set aside.

2. Heat the puree, sugar, and pectin until it reaches a soft set. Let it cool slightly and fold in diced mango and mango liqueur.

3. Pour into half-sphere molds and freeze until solid.

4. Heat half the cream with lemon verbena. Infuse, strain, and pour over white chocolate to melt.

5. Add bloomed gelatin and remaining puree, then chill completely.

6. Fold in whipped cream and mango liqueur to finish the mousse base.

7. Fill larger fruit molds halfway with mousse. Place frozen mango inserts in the center.

8. Top with more mousse and smooth flat. Freeze until fully hardened.

9. Melt equal parts cocoa butter and white chocolate, tint yellow. Spray frozen desserts for velvet coating.

10. Score a natural seam with a paring knife to mimic mango skin.

11. Chill or freeze until ready to serve.

Use very ripe mango for best color and flavor.

Lemon verbena adds freshness, but lemon zest works too.

Use different molds for mango, peach, or apple styles.