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MANGO ESPUMA


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By seb
Member since 2008

Serves | Prep Time | Cook Time

Ingredients

Ingredients for the 1 Liter iSi Gourmet Whip or 1 Liter Thermo Whip:

750 g mangoes
100 g sugar
4 sheets gelatin
250 ml orange juice


Preparation


Soak the gelatin in cold water. Boil diced mangoes, orange juice and sugar, puree and pass through a fine sieve. Heat 200 ml of the puree to a temperature of 60° C / 140° F and stir in the squeezed out gelatin. Add the remaining puree and allow cooling. Beat with a whisk before pouring into the iSi Gourmet or Thermo Whip. Screw in 2 iSi cream chargers and shake vigorously.


Chill in the refrigerator for several hours. Shake the whipper vigorously upside-down before dispensing.


For preparation in the 1/2 l Gourmet or Thermo Whip take half the ingredients and use 1 charger.


Tip


Only use ripe mangoes. This dish can be refined by adding rum. Serve with fresh or marinated mango dices.


Pairs Well With


Notes

for the 1 Liter iSi Gourmet Whip or 1 Liter Thermo Whip:

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