Mango in the clouds

Yield: 4 servings

Measure Ingredient
250 millilitres Fresh cream; whipped
250 millilitres Alphonso mango puree
100 grams Sugar
50 millilitres Water
200 millilitres Cream
1 tablespoon Cream; (15 ml)
4 \N Cherries

FOR THE CARAMEL SAUCE

FOR THE GARNISHING

BEAT fresh cream till light. Gradually fold in the mango puree and mix well. Refrigerate for an hour.

To prepare the caramel sauce: Caramelise the sugar in a heavy-bottomed pan.

Remove from heat and add water. Stir well and keep aside to cool. Add fresh cream and stir well. Add the colour of your choice (optional). Serve with caramel sauce with a drop of cream and a cherry.

Converted by MC_Buster.

NOTES : Whipped cream with mango puree, served with caramel sauce Converted by MM_Buster v2.0l.

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