300g ripe mango puree
4 g gelatin
Melt the gelatin, mix with mango puree.
400g coconut milk
25g agave syrup
50g de tapioca
50g coconut milk
*This recipe give 600g final preparation
Boil water in a pan, add tapioca. Cook until it becomes translucid (not all, about70%), strain and cool it under water.
Cook in the coconut milk(400g) with agave syrup without stopping stir.
* if need, add some coconut milk before use , as tapioca absorb the liquid.
25g egg white
25g coconut powder
15g de butter
Mix piloncillo with egg white, let it melt over night.
Add coconut powder, melting butter.
Spread thinly, cook at 150°C.
250g coconut puree
Melt the gelatin, mix with coconut puree.
Pour into a Siphon, insert 2 cartridges of charge.
200g fresh mangos – cut in dice
Pour coulis mango jelly in a martini glass.
Place in the fridge. Add tapioca on the jelly.
Put a coconut tuile on.
Place mango dices, then cover by light coconut mousse.
Grate lime peel on the coconut mousse.