Keepaside the mango chunks. Remove the remaining flesh from the skin and the pith. The easiest way to remove the flesh is to scrape the flesh from the skin and the pith with a metal spoon. Place the flesh in a food processor or blender. Add some water and blend the mango to form a smooth puree.
Chopthe chocolate: While the cream is heating, chop the chocolate into fine pieces. Add the chocolate: Scoop the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt. Stir the mixture: With a spatula or wooden spoon, stir the ganache.
Foldthe balloon at the twist between the 2 leg segments. Grasp the leg segments with your free hand and twist them together 3 times at the base of the neck. The legs and neck are now locked in place, so you can let go if you need to. [5] 6. Make 3 more basic twists along the remaining length of the balloon. MeoLsBA.