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Cupuacu Cream with Grilled Mangoes

Loves a sweet made from fruit, you will be surprised with this delicious recipe with cupuacu and mango. The individual servings are more practical, and can be much more stylish when serving.

- 2 packs of frozen cupuaçu pulp (thawed)
- 1 cup of light ice cream
- 2 spoon of sugar
- 1 ripe mango
- 1 spoon of butter

Preparation:

Blend the cupuaçu, ice cream and sugar until smooth. Transfer to a bowl and put in the freezer for about 2 hours. Wash the mango, peel and discard the pit.
Reserve 1/2 mango, chop the remainder and puree in a blender with 1/2 cup of water. Pour into a saucepan, cover and cook on low.
Cook, stirring occasionally, for 15 minutes, or until the volume reduce and thicken.
Cut the reserved mango into thin slices and grill them in a heated pan with the butter. Place in a serving bowl the cupuaçu cream, drizzle with the reduced mango juice and garnish with grilled mango slices.


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