Sour Cream Curd with Mango

If you’re looking for a dessert that feels like a tropical escape without the sugar crash, this recipe is must try. It is light, refreshing, and easy to whip up—perfect for a quick weeknight treat or a guilt-free finale to a dinner party.

Recipe curated by Chef Eric Teo

COOK TIME

25 minutes

SERVING SIZE

10 Pax

INGREDIENTS

1 large ripe Mango, half puree and half sliced
200g of Sour Cream
300g of milk
6g of gelatin leaves, soaked
40g of lemon Juice
80g of SISNext Zero Calorie Sweetener

METHODS

Bring the milk to a boil and set aside to cool slightly.

To the now warm milk, add gelatine leaves and SISNext Zero Calorie Sweetener and stir to dissolve.

In a separate bowl, mix together the sour cream and lemon juice and mix into the milk mixture to combine.

Pour the mixture into your desired mould and put in the chiller to set.

Once set, pour the pureed mango over the milk curd and garnish with additional sliced mangoes.

Served chilled. Enjoy!

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Sour Cream Curd with Mango

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