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Mango Mousse Easter Dessert Cups

Mango Mousse Easter Dessert Cups

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10 mins + 2 mins
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Serves 6
Gluten Free Gluten Free


  • 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.


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

Meal Cost Calculation


Qty Price
Essentials Choc Buttons White
arrow icon exclamation icon Out of stock Out of stock
Countdown Free Range Eggs Half Dozen Size 6 $4.30 ea
$4.30 ea
Countdown Caster Sugar $1.40 ea
$1.40 ea
Countdown Cream $2.46 ea
$2.46 ea
Klett Hollow Egg Easter Eggs Milk Chocolate
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Mangos R2e2 $4.50 ea
$4.50 ea
Delmaine Topping Caramel $3.50 ea was $4.19
$3.50 ea was $4.19
Freshlife Pistachios Kernels
arrow icon exclamation icon Out of stock Out of stock