Mango with Pastry crème

Remove the pits from the mangos, peel the skin, and cut the flesh into large slices. Add the white wine and cloves to the mango pieces and blend until smooth. Whip the Cremio pastry crème and mix it into the mango puree until you have a uniform mixture. Divide the mixture into serving dishes, garnish with a bit of the Cremio pastry crème, and refrigerate for at least 30 minutes. Once ready, grate some orange zest on top.