- 430 ml mango puree
- 415 ml coconut cream
- 4 tbsp powdered sugar
1- Mix all ingredients in a bowl using a spatula.
2- Pass through the iSi Funnel and Sieve directly into 1L iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Repeat process with a second charger.
3- Refrigerate for 3 hours.
- Combine with fresh grapefruit or fresh strawberries
- Combine with cinnamon biscuits
- Garnish with coconut flakes and freeze dried mango.