Mango Compote
• Ravifruit Frozen Mango & Passionfruit Compote | 100060 | 30g
• RedMan Vanilla Essence | 67722 | 1/2 tsp
• RedMan Brown Sugar | 1405 | 7g
• RedMan Pectin HM | 63328 | 1g
• Mango Slice | --- | 60g

Brown Sugar Sponge
• RedMan 雞蛋 (Egg) | 12088 | 2 no.
• RedMan Brown Sugar | 1405 | 70g
• RedMan Pure Honey | 56144 | 36g
• RedMan Plain Flour Unbleached | 1242 | 100g
• RedMan Baking Powder | 62606 | 4g
• Deltasal Fine Sea Salt | 58415 | 1 pinch
• RedMan Unsalted Lactic Butter (Melted) | 68328 | 88g

Chocolate Crunch
• RedMan Hazelnut Ganache | 51748 | 60g
• RedMan Petit Crunch Paillete Feuilletine | 61202 | 50g

White Chocolate Glaze
• Water | --- | 76g
• RedMan Fine Sugar | 1416 | 150g
• RedMan Glucose Syrup 707-2601 | 105371 | 150g
• Jersey Sweetened Condensed Filled Milk | 63334 | 100g
• RedMan Gelatin Powder Bovine (170 bloom) | 201034 | 8g
• Callebaut W2 White Chocolate Couverture 28% | 103988 | 150g
• RedMan Lemon Yellow Colour Liquid | 424 |

Passionfruit Mousse
• Ravifruit Frozen Mango & Passionfruit Compote | 100060 | 140g
• RedMan Fine Sugar | 1416 | 25g
• RedMan Custard Powder | 11962 | 15g
• Callebaut Cocoa Butter Mycryo | 67752 | 35g
• Callebaut W2 White Chocolate Couverture 28% | 103988 | 23g
• RedMan Egg White Powder | 55179 | 45g
• RedMan Fine Sugar (A) | 1416 | 18g
• RedMan Fine Sugar (B) | 1416 | 90g
• Water | --- | 30g
• Grand Fermage UHT Whipping Cream Dairy 35% | 58611 | 425g

**Mango Compote**
1. Cut the mango into small dices.
2. In a pot, mix the puree and vanilla essence.
3. Combine the brown sugar and pectin in a bowl and mix well.
4. Add the sugar mix into the puree and bring to a boil.
5. Add the mango dices in and bring back to a boil.

**Brown Sugar Sponge**
1. Microwave the butter until completely melted and cool before use.
2. Whisk the eggs, sugar, and oil together.
3. Add in the sifted flour, baking powder, and salt. Followed by the butter and mix well until smooth.
4. Bake in a 7-inch square cake tin at 160°C for about 15 to 20 minutes until light golden brown.

**Chocolate Crunch**
1. Heat the milk chocolate in the microwave until melted, in bursts of 30 seconds at a time.
2. Mix in the praline paste and the pailleté feuilletine.
3. Spread an even layer on the sponge cake.

**White Chocolate Gaze**
1. Hydrate the gelatin in 40g of iced water. Mix well and set aside.
2. In a large pot, boil the water, sugar, and glucose syrup to 103°C.
3. Add in the condensed milk and hydrated gelatin.
4. Pour the mix into the white chocolate and add the yellow food coloring to your desired color.
5. Strain into a container and leave to chill in the fridge to set for at least 2 hours or preferably overnight.

**Passionfruit Mousse**
1. In a pot, combine the puree, sugar, and custard powder and bring to a boil, whisking for about 1 to 2 minutes.
2. Pour the custard into a bowl with the cocoa butter and white chocolate. Mix till smooth and cool it down to 30 to 32°C.
3. In a mixing bowl, whisk up the egg whites and sugar (A). In a pot, heat the sugar (B) and water to 110°C. Then pour the syrup into the mixing bowl in a slow, steady stream while whisking. Whisk till stiff peaks.
4. Gently fold in 125g of the meringue into the custard.
5. Whip up the whipping cream to medium peaks, then gently fold into the mix in 2 parts.

**Assembly**
1. Cut the frozen mango compote and brown sugar sponge into the desired shape.
2. Spread a layer of the crunch on the sponge and place in the freezer to harden for about 15 minutes.
3. Prepare the mousse and fill them halfway into the silicon mould. Place the mango compote in the middle, then fill in with more mousse till the brim.
4. Carefully place the sponge, crunch side down, onto the mousse.
5. Place in the freezer to harden for about 1 to 2 hours until completely frozen.
6. Heat up the chocolate glaze in the microwave and blend with immersion blender.
7. Coat the frozen cake over a grill with the chocolate glaze.
8. Decorate with fresh mango dices and crunchy pearls.