1. Put cream, butter, castor sugar and liquid glucose in a pan, bring to the boil.

2. Boil until temperature is 120°C (hard ball stage).

3. Remove from heat and stir in chocolate, stir until dissolved.

4. Stir in Major Mango Fruit Base.

5. Pour into a cling film lined tray 12 x 38cm.

6. Leave to set.

7. When cold and firm coat the top with a thin layer of the tempered white chocolate, leave to set.

8. Remove from tray and discard cling film.

9. Coat the other side with a thin layer of the white chocolate, leave to set.

10. Put the tempered milk chocolate in a piping bag with a very small nozzle and decorate with thin lines across the top of the fudge.

11. Cut into squares.