- Prep
- 15 min
- Total time
- 15 min
- Yield
- Approximately 500 ml (8 servings of 60 ml)
- Difficulty
- Easy
- Calories
- 170 kcal
Quick summary
“This artisanal creamer for iced coffee combines the velvety sweetness of ripe mango blended with full-fat coconut milk and fresh heavy cream, flavored with vanilla and citrus zest. A full-bodied tropical emulsion developed to transform any shot of espresso into a refreshing moment.”
What you need to know
- O purê de manga batido liso emulsiona perfeitamente na mistura láctea sem talhar em contato com o café frio
- A gordura equilibrada do leite de coco e creme fresco confere corpo aveludado que flutua suavemente sobre o gelo
- As raspas de limão-siciliano quebram o dulçor das natas adicionando aroma botânico requintado
Ingredients
Main
- large (about 200g) Ripe mango, peeled and chopped
- ml (carton, not canned) Full-fat coconut milk
- ml (with 35% milk fat) Fresh cream
- tablespoons (to taste) Demerara sugar or natural sweetener
- teaspoon Vanilla extract
- teaspoon (optional) Sicilian lemon zest
- pinch Fine sea salt
Instructions
Principal
- Prepare the mango: In a blender or food processor, beat the chopped mango until you get a smooth and homogeneous puree. The professional technique is to ensure the mango is very ripe, maximizing the flavor and natural sweetness. Reserve the purée for later use.
- Combine the liquids: In a large bowl, mix the full-fat coconut milk with the heavy cream. Add the sugar (or sweetener) and stir vigorously until the sugar dissolves completely. The secret of this recipe is the creamy and balanced base.
- Incorporate the flavors: Add the reserved mango puree to the liquid mixture. Also add the vanilla extract, lemon zest (if using), and the pinch of sea salt. Salt enhances tropical flavors.
- Mix and aerate: Beat all the combined ingredients with a whisk or hand mixer for approximately 1 to 2 minutes. This step ensures that the mixture is homogeneous and slightly airy, providing a smooth texture to the creamer.
- Cool the creamer: Transfer the mixture to a sterilized glass bottle, equipped with an airtight lid. Refrigerate for a minimum of 2 hours. The most important tip is to allow this time for the flavors to intensify and the consistency to become ideal for cold drinks.
- Serve with mastery: Before using, shake the bottle well to reactivate the creaminess. Add generously to your iced coffee, iced teas, or use as an exotic topping for fresh fruits and other desserts. The most common mistake is not cooling properly, which can dilute your drink.
Chef's tips
- Utilize manga madura do tipo Palmer bem doce para garantir que o purê fique totalmente liso e livre de fibras desagradáveis
- Bata os ingredientes com um batedor de arame ou mixer por 2 minutos para aerar a mistura antes de envasar na garrafa
- Agite com energia a garrafa fechada antes de despejar sobre o café para restaurar a emulsão cremosa uniforme
Variations
- Adicione 1 pitada de cardamomo em pó à mistura de creamer para criar um perfil aromático com notas de café indiano
- Bata a mistura com pedras de gelo e café espresso duplo no liquidificador para criar um frappé cremoso espumoso
- Utilize o creamer sobre infusão de chá preto bem gelado ou chá mate tostado criando um milk tea tropical
Substitutions
- O creme de leite fresco pode ser substituído por leite condensado de coco diluído para uma versão 100% vegetal
- O açúcar demerara pode ser substituído por xarope de bordo puro, açúcar de coco ou gotas de adoçante natural estévia
- O limão-siciliano pode ser substituído por raspas finas de laranja-baia ou casca de tangerina fresca
How to store
Keep the creamer in a sterilized glass bottle with an airtight lid in the refrigerator for up to 5 days. Keep on an inner shelf, well refrigerated, and enjoy by adding to cold drinks with ice cubes.
Can it be frozen?
Freeze the creamer in ice cube trays for up to 60 days in the freezer. To consume, add the frozen mango and coconut cubes directly into the glass with hot espresso, letting it melt into an instant iced drink.
What to serve with
Perfectly accompanies double shots of strong espresso, cold brew coffee, or very concentrated filtered coffee over ice. Serve alongside Italian almond cantucci cookies or thin slices of sponge cake.
Frequently asked questions
Why does the mixture need to rest for 2 hours in the refrigerator?
Resting under refrigeration stabilizes the fat of the coconut milk with the heavy cream, thickening the texture and refining the vanilla.
How to assemble the perfect drink with this creamer?
Fill a tall glass with large ice cubes, pour 100 ml of chilled espresso, and add 60 ml of creamer on top.
Can I use this mango creamer in hot coffee?
The creamer was developed for cold drinks; in very hot coffee, the natural acidity of the mango can slightly curdle the milk.
Can I use frozen mango pulp?
Yes, use about 200 g of pure pulp defrosted at room temperature, blending in the blender with the other liquids.
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