1. Prepare the mould. Lightly grease a Bundt or ring tin. Line with overlapping strips of cling film, pressing them into the curves and around the central tube. Leave some overhang to help release the wreath once set.
2. Combine the dry ingredients. Place the crisped rice cereal, dried cranberries, chopped mango, shredded coconut and slivered almonds in a large mixing bowl. Stir gently to distribute evenly.
3. Melt the chocolate. Place the white chocolate in a clean, dry microwave-safe bowl. Microwave in 30-second bursts, stirring thoroughly between each. Shorten the bursts as the chocolate melts, then stir until smooth. Avoid overheating.
4. Mix everything together. Pour the melted chocolate over the cereal mixture. Fold gently with a spatula until all the ingredients are evenly coated, taking care not to crush the cereal.
5. Fill the mould. Spoon the mixture evenly into the prepared tin. Gently press into the curves and around the central tube to remove large gaps. Level the exposed surface so the wreath will sit flat when turned out.
6. Chill until firm. Refrigerate for 1–2 hours, or until the wreath is completely set. Allow longer if the centre still feels soft; it needs to hold its shape before unmoulding.
7. Turn out carefully. Place a serving plate over the tin and carefully invert. Lift away the tin, using the cling film to help release the wreath if necessary, then gently peel off the film.
8. Decorate and serve. Arrange the glacé cherries and clean, dry rosemary sprigs over the wreath. Keep refrigerated until needed. Cut with a sharp knife, warmed and wiped dry between slices, and remove the woody rosemary sprigs before eating.

Method

1. Prepare the mould. Lightly grease a Bundt or ring tin. Line with overlapping strips of cling film, pressing them into the curves and around the central tube. Leave some overhang to help release the wreath once set.
2. Combine the dry ingredients. Place the crisped rice cereal, dried cranberries, chopped mango, shredded coconut and slivered almonds in a large mixing bowl. Stir gently to distribute evenly.
3. Melt the chocolate. Place the white chocolate in a clean, dry microwave-safe bowl. Microwave in 30-second bursts, stirring thoroughly between each. Shorten the bursts as the chocolate melts, then stir until smooth. Avoid overheating.
4. Mix everything together. Pour the melted chocolate over the cereal mixture. Fold gently with a spatula until all the ingredients are evenly coated, taking care not to crush the cereal.
5. Fill the mould. Spoon the mixture evenly into the prepared tin. Gently press into the curves and around the central tube to remove large gaps. Level the exposed surface so the wreath will sit flat when turned out.
6. Chill until firm. Refrigerate for 1–2 hours, or until the wreath is completely set. Allow longer if the centre still feels soft; it needs to hold its shape before unmoulding.
7. Turn out carefully. Place a serving plate over the tin and carefully invert. Lift away the tin, using the cling film to help release the wreath if necessary, then gently peel off the film.
8. Decorate and serve. Arrange the glacé cherries and clean, dry rosemary sprigs over the wreath. Keep refrigerated until needed. Cut with a sharp knife, warmed and wiped dry between slices, and remove the woody rosemary sprigs before eating.