Ingredients
Ingredients for 10 servings:
- 700 g Ardo avocado diced
- 400 g Ardo mango diced
- 100 g Ardo mango puree
- 20 g sugar syrup
- 100 g agave syrup
- 40 g vanilla sugar
- 50 g cocoa powder
- 100 g bitter chocolate
- 3 dl plant-based cream
- Crushed speculoos (spiced shortcrust biscuits)
Allergens
Gluten
Preparation
- Thaw the avocado cubes and mango chunks.
- Melt the chocolate with the vanilla sugar in 1 dl of plant-based cream.
- Blend the avocado, cocoa powder, agave syrup, and melted chocolate in a blender until it forms a homogeneous mixture.
- Whip the rest of the plant-based cream until light and fold it into the mousse.
- Mix the thawed mango puree with the sugar syrup.
- Serve with crushed speculoos, the thawed mango chunks, and the mango coulis.
