|1 tsp||lemon juice|
|10 g||castor sugar|
|250 g||cream cheese|
|100 ml||whipping cream|
|1 tbsp||lemon juice|
|1 tsp||vanilla extract|
|40 g||castor sugar|
|12||candy coated Easter eggs|
Peel and slice the mangoes, then puree the mangoes in a food processor. Pass the puree through a fine mesh sieve to remove any strings.
In a medium saucepan set over medium heat add the mango puree, lemon juice, and castor sugar. Heat until the sugar has melted and the puree has thickened slightly.
Add the mango puree to a glass jar and place it in the fridge to cool and firm up, before adding it to a piping bag.
Use a sharp serrated knife to cut off the tops of the Easter eggs. It’s best to do this in a slow sawing motion to prevent the eggs from cracking.
Place the eggs into an egg box to make the decorating easier. Fill the chocolate shells with the cream cheese mixture.