Slice mango pulp, chop mint and marinate everything with agave syrup and lime juice.
Finely purée mango with agave syrup and lime juice and season again with agave syrup and lime juice.
Whip cream with Braun’s MultiQuick 9 hand blender and its whisk accessory.
Then fold coconut yoghurt and white chocolate into whipped cream.
First layer some coconut cream and mango purée into 4 glasses and use mango tartar and some white chocolate as a topping.
Cool for 2 hours.
Slice mango pulp, chop mint and marinate everything with agave syrup and lime juice.
Finely purée mango with agave syrup and lime juice and season again with agave syrup and lime juice.
Whip cream with Braun’s MultiQuick 9 hand blender and its whisk accessory.
Then fold coconut yoghurt and white chocolate into whipped cream.
First layer some coconut cream and mango purée into 4 glasses and use mango tartar and some white chocolate as a topping.
Cool for 2 hours.
