Desserts are becoming increasingly popular in Vietnam. Also in so-called “juice shops”, the Vietnamese Juice Shops, one does not only get meanwhile exclusively fruit juices offered. The Juice Shop in the Quang Trung Software Park occasionally offered this mango cream, so I became aware of it. Of course I don’t want to withhold this delicious recipe from you.
Vietnamese mango cream
Instructions
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Prepare mango – First peel and filet the ripe mango. Use a sharp knife or an asparagus peeler. Everyone has his own preferences. Depending on whether you want the cream to be very fine or a little coarser, cut the mango into small pieces or puree it.
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Prepare the cream, gelatine and sugar – Soak the gelatine leaves slowly in lukewarm water. Put the mango in a pot, mix it with the sugar and lemon juice and heat it up. Heat while stirring until the sugar has dissolved completely. Then take the pot off the heat and let it cool down. When the mixture is still warm, carefully stir in the gelatine.
While the mango is cooling down, whip the whipped cream or double cream with a mixer until stiff. Then lift the whole under the mango.
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Deep-freeze mango cream – The finished cream is placed in a casserole dish or a flat bowl and placed in the freezer. Occasionally, the mango cream is stirred, preferably with a wooden spoon. If it is well frozen, you can take it out of the freezer and arrange it in small bowls.
Tip: It is especially good to put 2 slices of the mango fillet on top of the finished mango cream. As an alternative to mango, this cream can also be made with almost all other fruits. I also imagine a strawberry cream according to this recipe very appetizing.