Ingredients

Steps

• Preheat oven to 200°C.
• Cut a diamond shape from the pastry and place on an oiled baking sheet.
• Score a smaller diamond 1cm inside the edge without cutting all the way through.
• Brush with beaten egg and bake for 10 minutes until risen and golden.
• Blend the mango until smooth and spoon a small amount of purée onto a plate.
• Fold the remaining mango purée into the whipped double cream.
• Fold in the vanilla seeds, icing sugar, and chopped mint.
• Slice off the pastry bottom and secure it to the plate with a little mousse.
• Spoon the mousse onto the pastry base and place the lid on top.
• Dust with icing sugar and garnish with a mint sprig.