Mango Mousse Meringues

Mango Mousse Meringues

Meal type Dessert
Misc Child Friendly


  • 1 1/4 cup cream
  • 5 tablespoons sugar
  • 2 egg whites
  • 3/4 cups white chocolate (chopped)
  • 5 Champagne® mangos (peeled, pitted and sliced)
  • 3 teaspoons granulated gelatin
  • 3 tablespoons water (cold)
  • 1 teaspoon lemon juice
  • 2 egg whites
  • 4 tablespoons sugar
  • 4 tablespoons powdered sugar


Meringue Cups
Step 1 For the meringue cups, pre-heat the oven to 250º.
Step 2 Using a glass or cup as a guide, trace 12 - 3 or 4-inch circles on a full sheet of parchment paper. Flip the paper over so the inked side is down. Whip 2 egg whites until soft peaks then slowly add granulated sugar while continually whipping until stiff glossy peaks are formed.
Step 3 Sift and fold the powdered sugar into this meringue. Place the meringue in a pastry bag fitted with a plain large tip (approx. 6 or 7). Pipe the meringue on the parchment paper using the circles that you drew as a guide. Work from the outside to the inside, and then pipe an extra ring around the outside edge.
Step 4 Bake the meringue cups in the 250º oven for about 1 hour until crisp throughout.
Step 5 For the mousse: Drop the pieces of mango into the food processor and puree until smooth. You should have about 2 cups of Champagne® mango puree. Add the lemon juice to the mango puree and set aside.
Step 6 Whip cream and about half of the sugar to medium peaks and refrigerate.
Step 7 Next, bloom gelatin in water, then dissolve over low heat. Melt white chocolate and mix it into the puree along with the warm gelatin. Whip whites and the remaining sugar to soft peaks. Fold whites then whipped cream into the mango and chocolate mixture.
Step 8 Place the mousse into a pastry bag fitted with a large star tip. Pipe the mousse into the meringue cups.
Step 9 Garnish with any tropical fruit sauce and toasted coconut.


This recipe was created for the Champagne® mango by New York Restaurant School, headed by Chef Mark Hellermann, Instructor. Chef Mark Hellermann has been a pastry instructor at the New York Restaurant School in New York City for the past 10 years. His specialty is pastry arts and bread-making.