Strawberry White Chocolate Mango Mousse

1.In a saucepan, combine the double cream, white chocolate chips, sugar, and water over low heat. Stir continuously until the chocolate is melted and the mixture is smooth.

2.Remove from heat and let it cool to room temperature.

3.In a separate bowl, whip the cream mixture until soft peaks form.

4.Add the strawberry syrup, vanilla extract, pink food colouring, and mango pulp. Mix gently until well combined.

5.Pour the mousse into individual serving glasses or a large bowl.

6.Refrigerate for at least 4 hours or until set.

7.Serve chilled and garnish with fresh strawberries or white chocolate shavings if desired.