DinnerBooks
Mango glass with coconut cream

Mango glass with coconut cream

Cooking Time1 h 30 m
Ingredients5
DifficultyEasy
0
0
sherearter
A bowl of mature mango and len coconut milk is long enough when the craving for ice cream strikes. Here the fruit is mixed with sugar and vanilla sugar, then the mixture gets to stand in the freezer until it gets stuck. Please peak with mint and coconut flakes just before serving.

  • Categories

    Dessert

  • Yields

    4Servings

  • Cooking Methods

    Mixed

Ingredients

4 servings
  • Step: 1
    1 pc great mango (mogeneous)
  • Step: 2
    1 1/3 dl sugar sugar
  • Step: 3
    1/2 dl vanilla sugar
  • Step: 4
    2 1/2 dl coconut milk (or ordinary milk 3%)
  • Step: 5
    1 msk coconut (riven)

Instructions

  • Step: 1
    Scale the mango and cut out the fruit meat. Put it in a food processor along with sugar and vanilla sugar. Mix and dilute with coconut milk.
  • Step: 2
    Pour up the mango mass in a bowl and put in the freezer or drive in the ice cream machine until it solidifies, about 30 minutes. Stir a few times if it is in the freezer, the consistency will be better.
  • Step: 3
    Spoil the glass in portion glass. Shoot over some ripped coconut and garnish with a coin sheet.

Näring

Serving Size4serving

Comments