Mango Mousse

Directions

1. 1
   Put the orange juice in a small microwave-safe bowl, sprinkle over the gelatine, stir and set aside for 5 minutes until the powder absorbs the juice. Microwave on high (100%) for 20 seconds, or until the powder dissolves and then stir and then set aside to cool slightly.
2. 2
   Meanwhile cut the cheeks off the mangoes and any other flesh for the seed.
3. 3
   Set aside one cheek to use later for decorating. Remove the skin (scoop the flesh out with a spoon is and easy way) and roughly chop the remaining flesh and put into a small food processor and process until pureed.
4. 4
   In a large bowl, whisk together the mango puree and yoghurt until smooth, add the gelatine mixture and whisk until well combined and smooth.
5. 5
   Evenly pour into four glasses and place on a tray and place in the fridge for 6 hours or until set.
6. 6
   Scoop flesh from reserved mango cheek and thinly slie and then evenly arrange on top of mousses and spoon over the passionfruit pulp.
7. 7
   Serve.