• Cream whipping 300 ml
• Cinnamon Powder 1/2 tsp
• Icing Sugar 4 tbsp (optional)
• Tinned Mango in Syrup 400 g

Blend the mango slices along with the syrup, cinnamon powder and sugar to a smooth puree.

In a large mixing bowl, whip the cream until at least double the volume.

Using the technique of cutting and folding, add in the mango puree. The technique retains air, and keeps the fool light.

Cover the bowl and chill in the fridge for an hour or two, before serving.

by Pak101.com (few years ago!) / 853 views