Mango Mould Dessert

2 ripe mangoes, peeled and diced
1 teaspoon lemon juice
1 tablespoon lime juice
1/4 cup sugar
1/2 teaspoon fruit pectin
1/4 cup heavy cream
1/2 cup white chocolate
1 tablespoon coconut oil
Freeze-dried mango powder (optional)
Mango-shaped silicone mold

1. Blend mango with lemon and lime juice until smooth.
2. In a saucepan, heat mango puree with sugar and pectin. Boil for 2 minutes until thickened.
3. Pour puree into small sphere molds. Freeze until solid.
4. Melt white chocolate with coconut oil until smooth.
5. Spoon some melted chocolate into mango molds and swirl to coat the inside. Let harden.
6. Place frozen mango inserts into the center of each mold cavity.
7. Fill remaining space with white chocolate mixture or whipped mango cream.
8. Freeze overnight.
9. Remove from mold, then lightly spray with freeze-dried mango powder for natural coloring.
10. Serve frozen.

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