Mango Mousse

Serves: 8-10

Ingredients

• 200g Creative Base
• 120g caster sugar
• 200ml Millac Gold

Method

Whip the Creative Base on medium speed until it breaks down to a cream consistency.

Add the caster sugar, cold mango purée and Millac Gold.

Continue whipping untii well blended and mixture thickens.

Spoon the mousse into moulds or serving glasses, or pipe into chocolate shells. Chill for 1-2 hours or until set.

Garnish as desired and serve.