Creamy Mango Flan
Dissolve the sugar in the cream and add the remaining ingredients. Blend with a blender to help the sugar dissolve.
Fill the desired molds and bake.
Cooking: Steam at 90 °C for 90 minutes.
Avocado and Cilantro Spread
Blend all the ingredients until you have a smooth paste.
Avocado and Cilantro Sorbet
Mix all the ingredients and blend them in a blender.
Let it sit in the refrigerator for 2 hours to allow the flavors to develop. Strain and blend, or bottle it to prevent oxidation.
Crunchy Mango Snack
Mix the gellan gum with the sucrose.
In a saucepan, combine the cold purée with the sugars and the gellan gum.
Bring to a boil for 1 minute, stirring constantly with a whisk.
Let the mixture cool, then blend it.
Roll out the dough using a template until it takes the desired shape. Dust with a little cocoa powder.
Dehydrate at 70 °C for 12 hours.
Lemon Scent
Mix all the ingredients in a stainless steel bowl.
Let the mixture rest for at least ½ hour.
Whip it before serving using a blender to incorporate air.
Mango and Lemon Agar
Mix equal parts mango pulp and lemon pulp with the agar and bring to a boil.
Add the pre-soaked gelatin. Remove from the heat and stir in the rest of the pulp.
Fill the desired mold and let it set. Refrigerate for a few hours before handling.
