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.
