Mango Mousse, Roasted Peach & Almonds

This elegant, easy-to-plate recipe delivers a balance of tropical sweetness, soft fruit and nutty texture, perfect for summer menus, buffet counters or premium dessert offerings.

Cooking Time
135

Portions
10

Ingredients

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• g Carte D’Or Mango Mousse
• ml whole milk
• g Peaches canned in juice
• g caster sugar
• g almonds, toasted

For the Mousse

• 1

  Step 1

  Pour the cold milk into a mixing bowl and add the Carte D’or Mango Mousse mix.
• 2

  Step 2

  Whisk the mousse on a slow speed for 2 minutes then increase the speed to high and whisk for a further 5 minutes.
• 3

  Step 3

  Spoon into piping bags and place under a hot grill or use a blowtorch to caramelise the tops.
• 4

  Step 4

  Once cooled, place half into the bottom of a dessert glasses.
• 5

  Step 5

  Pipe the prepared Carte D’or Mango Mousse on top then place into the fridge and chill for 2 hours.

To assemble and Decorate

• 1

  Step 1

  Take the tinned peach halves and cut into small pieces and place on a roasting tray. Sprinkle a little caster sugar over
• 2

  Step 2

  Take the remaining peaches and chop into a fine dice.
• 3

  Step 3

  Before serving, garnish with the remaining peaches and almonds.

Ingredients

• 190 g Carte D’Or Mango Mousse
• 500 ml whole milk
• 400 g Peaches canned in juice
• 50 g caster sugar
• 100 g almonds, toasted

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