Instructions: Warm the ganache to a spreading consistency.) Refrigerate the terrine 15 minutes or until the frosting is set.

3.Using a long sharp knife, dipped in hot water and wiped dry, trim the ends of the terrine. Cut the terrine into 1/2-inch slices. (For best results, slice the terrine while still frozen.)

4.Thin the mango sauce with water to desired consistency. Spoon 2 tablespoons onto a dessert plate. Place a slice of terrine on the mango sauce. Garnish as desired.

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