Mango Vietnam

Coconut Crumble Method
  • Mix to a crumble and bake at 350°F for 8-12 minutes.

Belcolade Vietnam Creamy Method
  • Heat milk, cream, yolks and sugar to 165°F. 
  • Pour over chocolate to melt. 
  • Blend to emulsify.

Mango Creamy Method
  • Mix cremyvit, water and mango puree on medium speed for 5 minutes. 
  • Add the fresh lime zest.

  • Compote - 15g 
  • Vietnam Creamy - 25g 
  • Crunchy - 6g 
  • Chantilly - 6g 
  • Mango Creamy - 10g

About this Recipe:

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