Warm the mango puree

Mix the sugar, natur emul and pectin powder together

Slowly add the sugar mix, stiring to ensure there are no lumps.

Bring to a gentle boil for 1 minute

Add the mycryo and mix well

Cool to 35c before folding through the semi-whipped cream
Refridgerate for 1 hour

Serving option: Piping into glasses and serving with fresh mango slices and Mona Lisa dark chocolate tagliatelli