More Great Recipes: Dessert

Mango Espuma

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By jbc
Member since 2007

Serves | Prep Time | Cook Time


Ingredients for the 1 l iSi Gourmet Whip:
750 g mangoes
100 g sugar
4 sheets gelatine
250 ml orange juice

Soak the gelatine 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 gelatine. Add the remaining puree and allow to cool. Beat with a whisk before pouring into the iSi Gourmet 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 0.5 l Gourmet Whip take half the ingredients and use 1 charger.

Pairs Well With


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

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