Mangoes with White Chocolate Mousse

• 6 to 8 ripe mangoes, peeled and diced
• 2 almond Italian syrup
• Fresh mint, for garnish
• 6 egg yolks
• 1 cup confectioners' sugar
• 1/4 cup dark rum
• 1 dash pure vanilla extract
• 1 lb. white chocolate, melted
• 1-1/2 cup heavy cream, whipped

1. For the mousse, place egg yolks, confectioners' sugar, rum, and vanilla in a medium-size bowl and whisk to blend well.
2. Place bowl over boiling water to form a water bath.
3. Do not let the bottom of the bowl touch the water.
4. Whisk continuously until the mixture is the consistency of softly whipped cream, 4 to 5 minutes.
5. Remove from the heat and cool to the same temperature as the chocolate.
6. Blend egg mixture and chocolate together with large strokes.
7. Once chocolate is incorporated, gently fold the whipped cream into the chocolate mixture.
8. Refrigerate until ready to use.
9. To assemble the dish, place mangoes in a large bowl and toss with Italian syrup.
10. Then distribute the mangoes among 6 to 8 large wine glasses or colorful bowls.
11. Top with the mousse, garnish with fresh mint, and serve cold.

mangoes, almond italian syrup, fresh mint, egg yolks, sugar, dark rum, vanilla, white chocolate, heavy cream

Taken from www.foodgeeks.com/recipes/2529 (may not work)