Mango Coconut Foam Parfait

I. Ingredients

• 2 ripe mangoes (peeled and diced)
• ½ cup coconut cream (chilled)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• A pinch of cardamom (optional)
• Toppings: Toasted coconut flakes, fresh mint leaves, diced mango

II. Tools

• Cream Buffet cream dispenser
• Cream Buffet cream chargers
• Hand blender or food processor

III. Steps

1. Prepare the Mango Base
   • Blend mango flesh, coconut cream, maple syrup, vanilla extract, and cardamom into a smooth puree.
   • Taste and adjust sweetness with extra maple syrup or a splash of lime juice if needed.
2. Transfer to the Cream Dispenser
   • Use a spatula to fill the cream dispenser with the mango puree up to ⅔ capacity.
   • Seal the lid tightly to prevent gas leakage.
3. Aerating the Mixture
   • Attach a cream charger to the dispenser and twist slowly until the gas releases completely.
   • Shake the dispenser vigorously for 10 seconds to distribute the gas evenly.
4. Assembly & Garnish
   • Layer the mango foam in glasses with yogurt or granola.
   • Top with toasted coconut flakes, diced mango, and fresh mint leaves.

IV. Tips

• Add ¼ tsp xanthan gum to stabilize the foam if the texture is too runny.
• Let the dispenser rest for 1 minute after charging for a finer foam structure.

V. Creative Variations

• Add 1 tbsp rum for an adult cocktail foam paired with a mango sorbet.
• Replace mango with durian pulp for an intense tropical twist.