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Coconut mango
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Coconut Mango
Coconut Cream:
- 375g cream
- 175g white chocolate
- 1 vanilla pod
- 75g shredded coconut
Instructions:
1. In a pot, add the cream, coconut, and vanilla pod, and bring it to a boil.
2. Add the white chocolate and stir until melted.
3. Prepare the cream a day in advance. If it becomes too thick the next day, you can whisk in a bit more cream to adjust the consistency.
Mango Filling:
- 220g mango puree (other fruits can also be used)
- 20g cornstarch
- 60g lemon juice
- 80g water
- 100g powdered sugar
Instructions:
1. Heat the mango puree, powdered sugar, and lemon juice together.
2. In a separate bowl, dissolve the cornstarch in water and add it to the mixture, then bring it to a boil.
3. Let it cool.
Coating:
- 200g milk chocolate
Instructions:
1. Melt the chocolate using the bain-marie method, and it's ready for use.
Assembly:
1. Spoon the coconut cream into your chosen mold, spreading it evenly with a spoon.
2. Add the mango puree on top of the cream layer.
3. Top with more coconut cream and smooth it with a knife.
4. Freeze until firm.
5. Once frozen, remove from the mold, dip in the melted chocolate, and brush with a fine layer of chocolate using a brush.
6. Serve by topping with diced mango cubes.
Enjoy! 🤗🌺 #coconutmango #mangorecipe #coconutrecipe
Coconut Cream:
- 375g cream
- 175g white chocolate
- 1 vanilla pod
- 75g shredded coconut
Instructions:
1. In a pot, add the cream, coconut, and vanilla pod, and bring it to a boil.
2. Add the white chocolate and stir until melted.
3. Prepare the cream a day in advance. If it becomes too thick the next day, you can whisk in a bit more cream to adjust the consistency.
Mango Filling:
- 220g mango puree (other fruits can also be used)
- 20g cornstarch
- 60g lemon juice
- 80g water
- 100g powdered sugar
Instructions:
1. Heat the mango puree, powdered sugar, and lemon juice together.
2. In a separate bowl, dissolve the cornstarch in water and add it to the mixture, then bring it to a boil.
3. Let it cool.
Coating:
- 200g milk chocolate
Instructions:
1. Melt the chocolate using the bain-marie method, and it's ready for use.
Assembly:
1. Spoon the coconut cream into your chosen mold, spreading it evenly with a spoon.
2. Add the mango puree on top of the cream layer.
3. Top with more coconut cream and smooth it with a knife.
4. Freeze until firm.
5. Once frozen, remove from the mold, dip in the melted chocolate, and brush with a fine layer of chocolate using a brush.
6. Serve by topping with diced mango cubes.
Enjoy! 🤗🌺 #coconutmango #mangorecipe #coconutrecipe
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