Recipes

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.