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INGREDIENTS
• 550g mango puree
• 120g fresh mango
• 20g gelatine
• 450ml whipping cream
• 150g icing sugar
• 15 dips yellow food colour
Grand Marnier Simple Syrup
• 100ml simple syrup
• 10ml Grand Manier
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METHOD
• Put mango puree in saucepan and cook over medium heat, stirring constantly until melted.
• Add whipped cream and icing sugar in mixing bowl. Mix whipped cream with icing sugar
until perfectly mixed.
• Add gelatin to the melted mango puree, stir to combine.
• Freeze mango puree and gelatin, then add mixed whipped cream and icing sugar.
• Add yellow colour.
• Pour the ingredients into 22cm diameter cake pan.
• Pour simple Grand Marnier simple syrup.
• Add fresh mango on the top.
• Keep it chilled.
• Add mango blossom, ready to be served.
