Preparation

• Melt the white chocolate in a small, heatproof bowl over simmering water or in a microwave. Stir until smooth. Set the chocolate aside and proceed immediately; the chocolate needs to be very warm for this speedy recipe to succeed.
• Pour the cream into a medium bowl and add the vanilla and salt. Beat with an electric mixer on medium-high speed until the cream forms firm but not stiff peaks, about 2 to 3 min. (Don’t go too far or the cream will curdle when the chocolate is beaten in.) Scrape the very warm white chocolate into the cream. Continue beating on medium-high speed until well blended and firm, about 30 seconds. The mousse should form a dollop when dropped from a spoon.
• To serve, spoon the mousse into tall glasses, alternating with layers of the mango chunks and crushed cookies.

This mousse can also be served alongside a fresh fruit compote. Other combinations: fresh raspberries or quartered strawberries with crushed chocolate cookies; reconstituted dried apricots with gingersnaps; blueberries with vanilla wafers.