Mango and Coconut Cream

Desserts

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Ingredients for 1550 g
  • 500 g QimiQ Whip Pastry Cream, chilled
  • 16 g Sugar
  • 250 ml Coconut milk
  • 100 g Mascarpone
  • 400 g Mango puree, frozen
Method
1.
Lightly whip the cold QimiQ Whip and sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2.
Add the remaining ingredients and continue to whip until the required volume has been achieved.
3.
Pipe into glasses and decorate as required. Allow to chill.