3 h
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Cuisine type: Asian cuisine
Seasonal period: All year
Traces of gluten
Traces of gluten
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Mango 0.25 kg
Shelled peanuts 0.05 kg
Grated coconut 0.025 kg
Frozen coconut purée 0.075 kg
Procrema 100 frío Sosa 0.013 kg
Dextrosa 0.013 g
Bulk curry 1.0 g
Coconut milk 125.0 ml
Perlas de tapioca 0.01 kg
Sugar 0.015 kg

For this recipe, you will need to make the following preparations:


  • Place a tablespoon of coconut tapioca in the centre of the plate.
  • Cut a portion of the curry sponge cake into a cube and place it on the tapioca.
  • Add some curry sponge cake crumbled on the side to make a support for the ice cream. This will prevent the ice cream from sliding.
  • Place a coconut and curry ice cream quenelle on top.
  • Place some peanut praline around the ingredients.
  • Serve with diced ripe mango and peanuts.
  • Sprinkle the dish with some curry powder and grated coconut.
Nutritional information (1 portion)
Fiber 3.54 g
Saturates 7.94 g
Monounsaturated fatty acids 7.86 g
Polyunsaturated fatty acids 4.34 g
Cholesterol 143.84 mg
Calcium 61.91 mg
Iron 2.56 mg
Zinc 1.6 mg
Vitamin A 102.54 ug
Vitamin C 13.59 g
Folic acid 64.46 ug
Salt (Sodium) 227.71 mg
Sugars 33.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.