Mango ice cakes

The brittle form of the Mango in this dessert produces a fine cooling, refreshing effect. Made airy by the use of a siphon.

Makes 500g.

Mango ice cakes

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mango coulis






gelatine leaves

Preparation method

  • Soak the gelatine in cold water, heat the 100g water and dissolve the gelatine in it.
  • Mix with the chilled mango coulis and pour into a siphon.
  • Aerate with one charger and leave to chill in the refrigerator for several hours.
  • Place plastic cups in the freezer; when ice-cold, spray the mango foam into them until half-filled.
  • Immediately replace in the freezer and freeze for several hours.
  • When ready to serve, cut the cups open to turn out the mango ice cakes. Serve as a component of a mango dessert.

Serving suggestions

  • As a topping for ice cream and soft-serve ice cream! The brittle texture makes a very nice contrast with the creamy coolness of the ice cream.
  • As a component in a dessert, e.g. a sorbet of yoghurt and honey and a ravioli of mango, soft cheese and honey jelly.
  • Use in a composition with components of coconut, kiwi, and nuts.

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