- 2 ripe mangoes
- ½ lime, juice only
- 100g/3½oz caster sugar
- 1 gelatine leaf, softened in cold water and drained
- 1 free-range egg white
- 100ml/3½fl oz double cream
- 5 tbsp caster sugar
- ½ tsp chilli powder
- 2 bananas, peeled and cut in half
- 1 sheet pre-rolled puff pastry
- vegetable oil, to deep fry
- For the mango mousse, peel the mangoes and remove the flesh from the stone. Place the mango flesh into a food processor, blend until smooth and pass through a sieve into a clean bowl.
- Add the lime juice, sugar and the softened and drained gelatine leaf. Mix well to incorporate.
- Whisk the egg white in a mixing bowl until soft peaks form when the whisk is removed from the bowl.
- In a separate bowl, whisk the double cream until soft peaks form when the whisk is removed from the bowl.
- Lightly fold the whisked double cream and egg white into the puréed mango with a metal spoon, making sure not to beat all the air out.
- Place into a mould or bowl and transfer to the fridge to set for at least two hours.
- For the spiced banana fritters, mix together the sugar and chilli powder in a small bowl and scatter over a tray. Roll the bananas in the spice mix.
- Roll out the pastry until very thin, cut it into four sheets and carefully wrap the bananas up in the pastry.
- Heat the vegetable oil in a deep heavy-based saucepan until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous – do not leave unattended.) Add the bananas to the oil and fry until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
- Serve a spiced banana half with a tablespoon of the mango mousse for each person.