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MANGO MAMBA


1/2 mango; peeled and chopped
3 tablespoons coconut rum liqueur
50 ml whipping cream
150 ml milk
mango and desiccated coconut; to decorate

Blend together the mango, liqueur, cream and milk until smooth and frothy.
Pour into a glass and decorate.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.