Cold Coconut Mango Cocktail

20/02/2019

Chocolate
Recipes

Cold Coconut Mango Cocktail recipe

Ingredients

  • Coconut milk - 160 g 
  • Cream 35% - 40 g 
  • Fresh mango - 120 g 
  • Milk - 1000 g 
  • Batida de Coco - 100 g 
  • Ganache - 600 g 
  • Belcolade Blanc Intense - 160 g 
  • Belcolade Origins Noir Vietnam 73 Cacao-Trace - 60 g 
  • Belcolade Origins Lait Vietnam 45 Cacao-Trace - 60 g

Working method

  • Boil the coconut milk together with the cream and fresh mango. 
  • Pour onto the chocolates and mix to a homogeneous ganache and pipe in small silicone mould of 3 cm diameter. 
  • Freeze it. 
  • Mix the frozen ganache with the milk and the Batida de Coco.

Serving tip

Serve in a chocolate coconut with ice cubes and decorate with a slice of dried pineapple and some fresh coconut.