Ingredients
- 400 g of ripe mango pulp
- 300 ml of whipping cream
- 100 g of sugar
- the juice of one lime
- 4 gelatine sheets
- mango cubes to decorate
Step-by-step
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- Hydrate the gelatine in cold water.
- Put the mango pulp, the sugar and the lime juice in the mixing bowl and blend 30 sec/speed 6.
- Heat the mixture 3 min/60°C/speed 2 and dissolve the drained gelatine.
- Pass the puree to a bowl and let it cool down.
- Put the butterfly, add the very cold cream and whip 3 min/speed 3.5.
- Fold the cream into the mango puree with enveloping movements.
- Distribute into glasses and refrigerate 4 hours.
- Decorate with mango cubes.
Tips
- Use very ripe mango for more sweetness.
- Fold in the cream gently so it stays airy.
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