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Mango basil mousse with passion fruit
- 25g caster sugar
- 2 large mangoes , peeled, stoned, then cut into 2cm cubes
- handful basil leaves , chopped, plus small sprigs, to serve
- 1 quantity meringue
- 1 portion pt bombe , thawed if frozen
- 142ml pot double cream
- 2-3 ripe/wrinkled passion fruit
- crme frache , to serve
Directions:View on BBC Good Food
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