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  • Mango (tinned) 410.0 g


  1. Mango:

    • Drain the mango slices, reserve the juice from the tin. Cube the mango slices.
  2. Brulee:

    • In a pot bring, add the reserved juice from the mango slices, 300ml cream and orange zest to the boil.
    • Mix the Carte D’Or Crème Brulee powder and the remaining 300ml of cream together.
    • Add the mix to the boiled cream mixture, stir and allow to simmer gently for 4 minutes
    • Take 6 dessert glasses or dessert serving cups and start to layer the bottom of the glass with roughly chopped sponge finger biscuits, followed by 1 teaspoon of the Carte D’Or Passion fruit sauce, dessertspoon of cubed mango.
    • Pour a little of the crème brulee mixture over the fruit and biscuit base. Allow to set in the fridge for 5minutes.
    • Once slightly set, remove from the fridge and repeat the process- equally diving the biscuits, 1 teaspoon passion fruit sauce and some cubed mango
    • Pour over remaining crème brulee mixture, allow to set for 30 minutes. Decorate with Carte d Or passion fruit sauce, skewer of mango and mint leaves and serve