Chinese · Dessert
Chilled Mango Cream with Grapefruit
A Hong Kong-style dessert cafe classic: silky chilled mango cream made from fresh mango puree, coconut milk and evaporated milk, lightly thickened and set cold, then finished with fresh mango and ruby pomegranate arils for brightness and crunch.
$1
15 minsPrep
3 minsCook
198 minsTotal
EasyLevel
Nutrition per serving
173Calories
2.5gProtein
8.6gFat
24.1gCarbs
20.5gSugar
1.5gFiber
21mgSodium
4mgChol
7gSat Fat
274mgPotassium
55mgCalcium
0.7mgIron
0.1mcgVitamin B12
31.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Chrysanthemum Tea
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Puree 140g mango flesh in a blender until completely smooth, then pass through a sieve to remove any fibres.
2
In a small pan, whisk together the sugar, tapioca starch and water, then warm gently over low heat, stirring constantly, until it thickens slightly into a light slurry - about 2 minutes. Remove from heat and cool for 5 minutes.
3
Stir the cooled starch slurry into the mango puree along with the coconut milk and evaporated milk until fully combined and silky.
4
Divide the mango cream between two bowls, cover each with cling film pressed onto the surface, and chill for at least 3 hours until set to a soft, spoonable consistency.
5
Just before serving, scatter the diced mango and pomegranate arils over the top of each bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g Mango, pureed
- 60g60g Coconut Milk
- 30g30g Evaporated Milk
- 12g12g Sugar White
- 4g4g Tapioca Potato Starch, mixed with water as slurry
- 20g20g Water
- 25g25g Mango, diced, garnish, 1
- 9g9g Pomegranate, garnish, 1
