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  • Cream 500.0 ml
  • Condensed milk 150.0 g
  • CARTE D'OR Passion Fruit Sauce 200.0 g
  • Tinned mangos (drained and liquidised until smooth) 820.0 g
  • Yellow food colouring 5.0 ml
  1. Method:

    • Whip the cream and CARTE D'OR White Chocolate Mousse together until soft peak stage.
    • Add the remaining ingredients and whisk for 2 minutes.
    • Pour into a container, cover tightly and place in the freezer overnight to set.