Mango Mousse

Step 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.

Step 2: Meanwhile cut the cheeks off the mangoes and any other flesh for the seed.

Step 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.

Step 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.

Step 5: Evenly pour into four glasses and place on a tray and place in the fridge for 6 hours or until set.

Step 6: Scoop flesh from reserved mango cheek and thinly slice and then evenly arrange on top of mousses and spoon over the passionfruit pulp.

Step 7: Serve