Mango Mousse Easter Dessert Cups

clock 10 minutes + 2 minutes bowl Serves 6


  • 200g white chocolate, finely chopped
  • 1 egg white
  • ⅓ cup caster sugar
  • 300ml cream, whipped
  • 3 x 100g large hollow Easter eggs
  • 1 mango, peeled and chopped into cubes
  • 1/2 cup caramel topping sauce
  • 1/3 cup pistachios, shelled and roughly chopped.
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  • 1. In a microwave-safe bowl, melt white chocolate in 20-second bursts on high. Stir and repeat until smooth. Set aside to cool slightly.

  • 2. In a large bowl, whisk egg white with an electric mixer until stiff peaks form. Add sugar, 1 tablespoon at a time, beating for 3-4 minutes until thick and glossy. Fold through whipped cream and melted chocolate. Chill for 15 minutes until thickened.

  • 3. Using a small serrated knife, gently cut the Easter eggs in half with the join as a guide.

  • 4. Divide mousse mixture between egg halves and top with mango, caramel sauce and pistachios.

  • Tip: Store pistachios and other nuts in the freezer to keep them fresh

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