Serves 4: Mango (300g) Maple Syrup (1tbsp or muscovado sugar) Soy Whip Soyatoo (300ml) 1) Peal the mango and place the pulp in a food processor with the maple syrup, blend to make a purée. 2) In a large bowl, whisk the soy whip until soft peaks form when the whisk is removed, then gently fold the mango mixture, until just combined. 3) Pour the mixture into a serving bowl, cover with cling film and transfer to the fridge for a minimum of 2 hours.
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