Medium
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Dairy Free/ Vegan
Containing: 1 Component
Mango Mycryo Mousse
Ingredients: Mango Mycryo Mousse
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300 gmango puree
Preparation: Mango Mycryo Mousse
Warm the mango puree
Ingredients: Mango Mycryo Mousse
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70 gcaster sugar
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4 gnatur emul
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4 gNH pectin
Preparation: Mango Mycryo Mousse
Mix the sugar, natur emul and pectin powder together
Slowly add the sugar mix, stiring to ensure there are no lumps.
Bring to a gentle boil for 1 minute
Ingredients: Mango Mycryo Mousse
Preparation: Mango Mycryo Mousse
Add the mycryo and mix well
Ingredients: Mango Mycryo Mousse
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250 gsemi whipped vegan cream
Preparation: Mango Mycryo Mousse
Cool to 35c before folding through the semi-whipped cream
Refridgerate for 1 hour
Serving option: Piping into glasses and serving with fresh mango slices and Mona Lisa dark chocolate tagliatelli
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