White chocolate:-    400 gm 

Coconut puree:-       70 gm 

Mango pure:-            100 gm 

Inverted sugar :-       40 gm 

Process of making:- 

Step1:- heat the mango and coconut puree at double boiler.

Step2:- Now add broken white chocolate.

Step3:- Mix welll and strain

Step4:- wrap with ceiling film. And keep in refrigerator for set.

Mango ganache

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