Mango Ice Cream


Group A
Mango puree 200g

Icing sugar 40g

Pinnacle Instant Custard 50g
Full Cream Milk 150g

Group B
Mauri Non-Dairy Whip Topping200g
Condensed Milk 30g

Product Method:

  1. Using whisk, whip Group B at high speed until achieve soft peak.
  2. Mix Group A together until homogenous.
  3. Fold in Group C into the mixture.
  4. Freeze for minimum 4 hours before serve.


Mango & Passion Fruit Mousse

Tart Base Ingredients:

Tart Base Mix 500g
Eggs 30g
Egg Yolk 37g
Unsalted Butter 165g

Mango & Passion Fruit Mousse Ingredients:

Cream Cheese 200g
Dairy Cream 50g
Egg Yolk 25g
Sugar 25g
Gelatine sheet 3pcs. (soaked in water) 9g
Mango Puree 100g
Passion Fruit Puree 50g
Mauri Non-Dairy Whip Topping 100g
(whipped to soft peak)

Mango & Passion Fruit Filling Ingredients:

Mango puree 200g
Passion fruit puree 100g
Pinnacle Instant Custard 100g


Tart Base Baking Step:

  1. Preheat oven to 160°C.
  2. Soften the butter in the mixer using beater attachment.
  3. Add in mixture of egg and egg yolk.
  4. Add in the premix and mix well. Do not overmix.
  5. Remove the dough and form into desired shape
  6. Bake for 20 minutes or until the sides has turned slightly brown. 

Mango & Passion Fruit Mousse Method:

  1. Mix Mauri Cream Cheese and fresh cream together over double boil and stir until mixture is smooth.
  2. Whisk lightly the egg yolk and sugar and add it into the cream cheese mixture. Stir until mixture is thick.
  3. Add in soaked gelatine and stir until gelatine dissolves.
  4. Add in mango puree and passion fruit puree and stir until well mixed. Set aside to cool.
  5. Add Mauri Non-Dairy Whip Topping (whipped to soft peak) and mix well.
  6. Put mixture into desired mould and keep in refrigerator until set.

Mango & Passion Fruit Filling Method:

  1. Heat mango puree and passion fruit puree until it begins to boil, then set aside to cool.
  2. Add Mauri Pinnacle Instant Custard into the cooled puree mixture, stir and mix well.


  1. Place Mango & Passion Fruit mousse into desired mould (semi circle mould).
  2. Add Mango & Passion Fruit Filling in the middle of the mould.
  3. Add Mango & Passion Fruit Mousse until full.
  4. Keep in refrigerator until set. Remove it from the mould for decoration.
  5. Lastly, place the set mousse on top of Tart Base. 

Suggested recipe can make up to 8pcs.

Green Tea & Oreo Cheese Pie

Oreo Crust Base Ingredients:

Crushed Oreo biscuit 350g
Melted salted butter 50-65g

Green Tea Cheesecake Ingredients:

Group 1
Green tea powder 7g
Dairy cream (to dissolve green tea) 125g
White chocolate 50g
Group 2
Cream Cheese 200g
Sugar 30g
Gelatine sheet 2pcs. (soaked in water) 6g
Mauri Non-Dairy Whip Topping 100g
(whipped to soft peak)
Chopped Oreo 75g

Oreo Crust Base Baking Step:

  1. Mix the crushed Oreo biscuit with melted butter.
  2. Place the Oreo biscuit on the base of the cake ring (7 inches). 

Green Tea Cheesecake Baking Step:

Group 1
  1. Mix the green tea powder with fresh cream first and stir until well mixed and no lumps
  2. Heat the fresh cream until it begins to boil, add in white chocolate and stir very well to melt all the chocolates. Let it cool, use it once cool.
Group 2
  1. Mix Mauri Cream Cheese, fresh cream and sugar together over double boil until mixture is smooth
  2. Add soaked gelatine, stir and mix well.
  3. Add in mixture from step (A) and mix well.
  4. Set mixture aside to cool.
  5. Once cooled, add in Mauri Non-Dairy Whip Topping (whipped to soft peak) and mix well.
  6. Lastly fold in chopped Oreo.
  7. Put mixture into the pre-prepared ring mould with Oreo biscuit base on the bottom. Keep in refridgerator until set. 
Suggested recipe can make up to 10pcs.  

Crème Brulee Mamon

Créme Brûlée Ingredients:

Dairy Cream 500g
Milk 500g
Egg Yolk 250g

Mamon Base Ingredients:

Group 1

Mauri Mamon Mix Code:100 500g
Whole egg 300g
Egg White 325g

Group 2

Corn Oil 50g
Coconut milk 125g 

Créme Brûlée Product Method:

  1. Weight all ingredients for the crème brulee in a bowl and mix well.
  2. Strain the mixture and set aside. 

Mamon Base Method:

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. Scrape down sides to ensure no lumps sticking to the bowl.
  3. Change to high speed and mix for about 7 minutes.
  4. Gradually add in Group 2 and blend at slow speed for about 30s – 1 min.
  5. Fill in 30g of crème brulee mixture into each mamon mould.
  6. Then fill in 45g of mamon batter on top of the crème brulee mixture in the mould.
  7. Prepare a tray filled with water to level with the crème brulee mixture (about 600g).
  8. Place mamon moulds into the tray and steam bake at 180°C (top) and 190°C (bottom) for about 28 – 30 mins. Baking condition varies depending on batter scaling weight and oven characteristics.

Cream Puff


Mauri Choux Pastry Mix 200g
Corn Oil 230g
Water 140g
Egg 360g

Cream Puff with Custard Filling Ingredients:

Group 1
AB Mauri Instant Custard Mix 100g
Water* 250g
Group 2
AB Mauri Non-Dairy Whip Toppings 350g

Topping Ingredients (Optional):

Brown Sugar 180g
A P Flour 140g
Ground Almond Powder 30g
Butter (softened) 100g

Baking Step:

  1. Using paddle, mix premix and oil for 1 minute at slow speed.
  2. Scrape down sides, add water and egg then continue mixing at medium speed for 8 minutes.
  3. Pipe to desired size and shape.
  4. Bake for approximately 20-25 minutes at 200oC (top heat) and 190oC (bottom heat). Baking conditions vary depending on batter scaling weight and oven characteristics.
  5.  Remove from oven and let it cool before serving. 

Custard Filling Method:

  1. Blend Group 1 until homogeneous. Set aside.
  2. Thaw AB Mauri NDWT in the refrigerator before use.
  3. Shake the container before open the pack. Pour the liquid into mixer bowl.
  4. Whip at medium speed until the cream form soft peak.
  5. Gradually fold in the whipped topping into Group 1. 6) Store the cream in chiller.
*Water can be replace with milk if require more flavor and creamy texture. 



Group 1
Mauri Choux Pastry Mix 700g
Medium Protein Flour 300g Sugar 40g
Group 2
Hot Water 600g
Oil 200g
Eggs 70g

Baking Step:

  1. Using paddle, dry mix Group 1 at slow speed for 2 mins.
  2. Add in melted butter followed by hot water and mix at slow speed for 2 mins. Dough should be slightly smooth.
  3. Add in eggs and continue mixing at medium speed until eggs are fully incorporated and dough for 30s.

Frying Method:

  1. Preheat oil to 180°C or as per fryer instruction.
  2. Fill the dough into a piping bag with star tip insert. Pipe directly into the fryer and fry for about 4 mins, or until golden brown. Frying conditions vary depending on dough scaling weight and fryer characteristics. Remove from fryer and let it cool slightly. 

Suggested Serving:

Served with Sugar and Cinnamon or Hot Chocolate Dip. 


Chocolate Ice Cream


Group A
Cocoa powder 60g
Icing sugar 80g
Pinnacle Instant Custard 80g
Group B
Full Cream Milk 400g
Condensed Milk 60g
Group C
Mauri Non Dairy Whip Topping 400g

Product Method

  1. Using whisk, whip up Group C until firm.
  2. Combine Group A and mix well.
  3. Add in Group B, mix well until homogenous.
  4. Fold in whipped cream until well combined.
  5. Freeze for at least 4 hours or overnight.



Mauri Waffle Mix 1700g
Eggs 510g
Water /UHT Milk 1530g
Vegetable Oil 270g

Baking Step:

  1. Preheat waffle machine as per machine instruction.
  2. Assemble all ingredients in mixer with paddle attachment.
  3. Mix for 1 minutes at slow speed and 1 minutes at medium speed or until homogenize.
  4. Deposit desired batter weight (about 190g) into waffle maker and heat (~190°C) until cooked (approximately 5.5min). Heating time varies depends on type of machine used.
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