White Soy Sauce, Mango & Chocolate Mousse

White Soy Sauce, Mango & Chocolate Mousse

In a word..... WOW! 


150g White Chocolate, melted

200g heavy cream

1 mango, peeled and diced

2 teaspoons Nitto Jozo White Soy Sauce

1 tbs brown sugar

1 tbs maple syrup



In a saucepan over medium heat combine mango, 1 teaspoon white soy sauce and 1 tbs brown sugar. Stir until the mixture starts simmering. Cover with a lid and let simmer for 2 minutes, stirring from time to time to avoid burning.

When the mango pieces soften a bit, remove the pan from the heat. Let cool for 15-20 minutes and then puree the mixture in a food processor.

In a large mixing bowl beat the cream until very thick. Gradually add the melted white chocolate, folding it gently with a spatula. Little by little add also the cooled mango mixture, leaving apart just about 2 teaspoons of it. Gently mix with the spatula, until absorbed.

Divide the mousse into ramequins.

Combine the remaining teaspoons of the mango sauce with the maple syrup and 1 teaspoon soy sauce. Mix until homogeneous. Spoon the sauce on top of the mango mousse.

Refrigerate for at least 2-3 hours before serving.

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