in Dessert Recipes

Mango-coconut cream

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Ingredients for 2 servings:

  • 200 ml coconut milk
  • 1 mango(s)
  • 1 tsp cinnamon powder
  • e.g. vanilla sugar
  • some cinnamon powder for garnishing
  • some balsamic vinegar or dessert sauce for garnishing

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

simple mango-coconut cream with cinnamon and balsamic vinegar

Peel and pit the mango, cut the flesh into pieces, and blend it with the coconut milk until it forms a cream. Stir in cinnamon and vanilla sugar, if desired. Pour the cream into small bowls and place in the freezer for about 2 hours to firm up a bit. Then garnish with cinnamon and balsamic vinegar—or caramel or chocolate sauce, etc.—and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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