Puree the vegetable stock with the mangoes. Add whipped cream and milk, and season with salt, pepper, cayenne, honey and red & yellow curry. Pour through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 Cream Charger and shake vigorously.
Marinate the chicken breast fillet with salt, pepper, honey, chopped fresh chilli, and curry, sauté and then cut into small cubes.
Dice the fried chilli chicken and mango and place in a glass. Top up with the foam soup and garnish with chilli strands.
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