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Mango and Coconut Crème

tastes of holidays

Mango and Coconut Crème
  • 200 ml heavy cream
  • 1 tbsp. lemon juice
  • 200 ml coconut milk
  • 100 ml mango puree
  • 1 tbsp. powdered sugar

Ingredients

  • 200 ml heavy cream
  • 1 tbsp. lemon juice
  • 200 ml coconut milk
  • 100 ml mango puree
  • 1 tbsp. powdered sugar
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Preparation

Stir the cream, coconut milk, mango puree, lemon juice and icing sugar well and pass through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. The amount of mango puree can be varied according to taste.

 

iSi tip

Make mango puree yourself: finely puree the ripe fruit in a blender and pass through an iSi Funnel & Sieve or fine sieve.

 

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

 

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