Yield: 4 servings

1 cup frozen mango chunks, thawed

2 tablespoons granulated sugar

1/2 cup whole milk

1 whole egg

1 egg yolk

1 1/2 tablespoons cornstarch

2/3 cup milk chocolate chips

1 cup heavy cream

1. Fill a medium bowl with ice.

2. In a blender, combine mango chunks, sugar, milk, whole egg, egg yolk and cornstarch. Process until completely smooth.

3. Pour the mixture into a small saucepan. Whisking constantly, cook over medium heat until the mixture thickens and just comes to a boil. Remove from the heat; add chocolate bits. Stir until the chocolate is melted and thoroughly incorporated.

4. Place the saucepan in the bowl of ice, making sure that none of the ice gets into the saucepan. Whisk the mixture until completely cooled and smooth.

5. Place the cream in a large bowl. Beat with an electric mixer until medium peaks form, about 3 to 5 minutes. Add half of the whipped cream to the chocolate-mango mixture; with a spatula or whisk, fold together to incorporate. Fold in the remaining whipped cream.

6. Divide the mousse among 4 individual serving dishes and refrigerate until cold.

Per serving: 500 calories; 34g fat; 21g saturated fat; 195mg cholesterol; 6g protein; 44g carbohydrate; 2g fiber; 80mg sodium.