Pumpkin dessert with mango pulp
This is a dessert for a true autumn lover. Pumpkin, enhanced by its orange color and the sweet flavor of mango pulp, velvety coconut cream, and the spicy flavor of cinnamon are an exceptionally successful combination. Be sure to try this dessert from mientablog at home.
Number of servings
2
Sharpness level
MILD
Preparation time
10 min
Difficulty level
EASY
INGREDIENTS
- 1 can Alphonso mango pulp 450 g Quality Food
- 2 tsp Agar agar Quality Food
- 100 ml Kara coconut cream
- 250 g puree z dyni
- 2 tablespoons cane sugar
- 1 teaspoon of cinnamon
- 1 tablespoon of coconut flakes
- 1 tablespoon of coconut chips
- ½ teaspoon of cinnamon
- 2 tablespoons unsalted pistachios
A METHOD OF PREPARING
- Combine the pumpkin puree with the mango pulp, sugar, cinnamon, and agar agar and heat in a saucepan. Once it boils, remove from the heat and let it cool.
- Pour the cream into ¾-full glasses and chill. Once set, garnish with coconut cream, coconut flakes and chips, and pistachios. Sprinkle with cinnamon.
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