Method

Serves 8

To make the toffee

combine sugar and water in a heavy-based saucepan and stir over a low heat until the sugar dissolves. Bring to the boil and boil without stirring until the mixtures turns golden caramel.

Pour the caramel over a lightly greased metal baking tray in a thin layer. Leave to set and then break into coarse shards.

To make mango mousse

Cut the mango flesh into cubes and toss with the lemon juice. Divide cubed mango between 8 serving glasses.

Place the cream, lime zest and sugar in a large bowl and whisk together just to combine. Add the lime juice and Grand Marnier and whisk again to combine.

In a clean bowl, whisk the egg white until they form soft peaks. Fold the egg white into the lime cream mixture. Spoon the mixture over the mango in the glasses.

Refrigerate until ready to serve then top with shards of toffee and serve.