Ingredients for 20 pieces

20 Pidy Chocolate Coated Mini Tulip Baskets
3 mangoes
100 ml white rum
1 tsp ginger, finely chopped
100 ml maple syrup
500 ml cream
100g brown sugar
100 ml brown rum

Preparation

For the Marinated Mango:

Peel the mangoes and cut them into pieces.

Heat the maple syrup with the white rum and the ginger.

Leave to cool, and mix with the mango pieces. Leave to marinate.

For the Rum Cream:

Whip the cream with the brown sugar and the brown rum.

Half-fill the chocolate tulips with the mango mixture, and top up with the Rum Cream.

Garnish with a piece of mango.