Unit 6A, Phumelela Park, Montague Drive
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Mango Tango

  • Preparation Time: 5
  • Cooking Time: 15 min

This indulgent creation is a celebration of the vibrant sweetness of ripe mangoes, perfectly complemented by the light and airy texture of the pastry and the luxurious creaminess of the white chocolate mousse.

Instructions

01
For the White Chocolate Mousse: using an electric whisk attachment, mix together the CARTE D'OR White Chocolate Mousse mix and the almond milk and cream on medium speed for 1 minute, scraping down the sides of the bowl, and then for a further 4 to 5 minutes on high speed, until thick and creamy. Pour into a piping bag and refrigerate until required
02
For the Puffy Crust: pre-heat the oven to 180 °C. Roll out the puff pastry to the desired shape and brush with egg wash. Bake for 10 minutes or until golden brown, remove and set aside to cool.
03
Put one slice of puffy crust on a plate and pipe with the white chocolate mousse. Top with a second puffy crust and garnish.
04
Garnish with icing sugar, passion fruit and mango ice cream, CARTE D'OR Passion Fruit Sauce and mint.

Ingredients

CARTE D’OR White Chocolate Mousse
250 g
Cream
250 ml
Puff Pastry
400 g
Egg
Beaten.
1
Almond Milk
250 ml

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