For The Mousse:

To assemble and Decorate:

  • Peaches canned in juice 400.0 g
  • Caster sugar 50.0 g
  • Almonds , toasted 100.0 g

Smooth tropical mango mousse with roasted peaches and toasted almonds



  1. For The Mousse:

    • Pour the cold milk into a mixing bowl and add the Caret D'or Mango Mousse mix.
    • Whisk the mousse on a slow speed for 2 minutes then increase the speed to high and whisk for a further 5 minutes.
    • Spoon into piping bags.
  2. To assemble and Decorate:

    • Take the tinned peach halves and cut into small pieces and place on a roasting tray. Sprinkle a little caster over and place under a hot grill or use a blowtorch to caramelise the tops.
    • Once cooled, place half into the bottom of a dessert glasses.
    • Pipe the prepared Carte D'or Mango mousse on top then place into the fridge and chill for 2 hours.
    • Take the remaining peaches and chop into a fine dice.
    • Before serving, garnish with the remaining peaches and almonds.