Mango Espuma

3/4 cup mango juice
3/4 cup rice or soy cream
3/4 tbsp.  lemon juice
Stir together the mango juice (should be creamy) and rice or soy cream and refine with a little lemon juice. Pass the juice directly through the iSi funnel & sieve into the 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

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