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  2. Recipes
  3. Creamy mango dessert

Creamy mango dessert

Ȑ
Difficulty
Low
ȑ
Time
140 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

0,5  mango,  approx. 100g peeled and deseeded
400.0 grams mango, (frozen)
400.0 grams coconut yoghurt
1.0 sprig of mint
1.0 teaspoon agave syrup
1 teaspoon lime juice
1 teaspoon agave syrup
1.0 juice of lime
50.0 grams white chocolate,  finely chopped
100.0 ml whipped cream
  white chocolate, grated, for garnish


Instructions

STEP 1/6

Slice mango pulp, chop mint and marinate everything with agave syrup and lime juice.

STEP 2/6

Finely purée mango with agave syrup and lime juice and season again with agave syrup and lime juice.

STEP 3/6

Whip cream with Braun’s MultiQuick 9 hand blender and its whisk accessory.

STEP 4/6

Then fold coconut yoghurt and white chocolate into whipped cream.

STEP 5/6

First layer some coconut cream and mango purée into 4 glasses and use mango tartar and some white chocolate as a topping.

STEP 6/6

Cool for 2 hours.


This recipe was prepared using Braun’s MultiQuick 9 hand blender with its whisk attachment.

  1. Back to homepage
  2. Recipes
  3. Creamy mango dessert

Creamy mango dessert

Ȑ
Difficulty
Low
ȑ
Time
140 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients


0,5  mango,  approx. 100g peeled and deseeded
400.0 grams mango, (frozen)
400.0 grams coconut yoghurt
1.0 sprig of mint
1.0 teaspoon agave syrup
1 teaspoon lime juice
1 teaspoon agave syrup
1.0 juice of lime
50.0 grams white chocolate,  finely chopped
100.0 ml whipped cream
  white chocolate, grated, for garnish

Instructions

STEP 1/6

Slice mango pulp, chop mint and marinate everything with agave syrup and lime juice.

STEP 2/6

Finely purée mango with agave syrup and lime juice and season again with agave syrup and lime juice.

STEP 3/6

Whip cream with Braun’s MultiQuick 9 hand blender and its whisk accessory.

STEP 4/6

Then fold coconut yoghurt and white chocolate into whipped cream.

STEP 5/6

First layer some coconut cream and mango purée into 4 glasses and use mango tartar and some white chocolate as a topping.

STEP 6/6

Cool for 2 hours.

Notes

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