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  1. Terug naar homepage
  2. Recepten
  3. Creamy mango dessert

Creamy mango dessert

Ȑ
Probleem
Low
ȑ
Tijdstip
140 min
&
Auteur
lorem ipsum

Ingrediënten

Porties: 4
Maakt:

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

Instructies

STAP /16

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

STAP /26

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

STAP /36

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

STAP /46

Then fold coconut yoghurt and white chocolate into whipped cream.

STAP /56

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

STAP /66

Cool for 2 hours.


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

  1. Terug naar homepage
  2. Recepten
  3. Creamy mango dessert

Creamy mango dessert

Laat het recept zien
Ȑ
Probleem
Low
ȑ
Tijdstip
140 min
&
Auteur
Laat het recept zien
lorem ipsum
Porties:4
Maakt:

Ingrediënten


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

Instructies

STAP /16

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

STAP /26

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

STAP /36

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

STAP /46

Then fold coconut yoghurt and white chocolate into whipped cream.

STAP /56

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

STAP /66

Cool for 2 hours.

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