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🍰 Vegan Raspberry-Mango Verrine

385 kcal · 30 min · 4 servings

Vegan Raspberry-Mango Verrine Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Open the can of mango pieces and drain the liquid using a sieve.
  2. 2. Place the drained mango pieces into a pot or a tall container.
  3. 3. Puree the mango using a hand blender until smooth.
  4. 4. Take four small glasses (e.g., drinking glasses or dessert cups).
  5. 5. Distribute the muesli evenly across the bottom of the four glasses.
  6. 6. Carefully pour the mango puree over the muesli layer in each glass.
  7. 7. Take the raspberries out of the pack and remove any green stems or leaves.
  8. 8. Place the raspberries one by one on top of the mango layer in the glasses.
  9. 9. Place the soy cream (soy yogurt) into a separate bowl.
  10. 10. Add the whipping agent (a stabilizer for plant-based creams) to the soy cream.
  11. 11. Whip the soy cream with a hand mixer or whisk until stiff.
  12. 12. Add the vanilla (e.g., vanilla sugar or vanilla extract) to the whipped cream and stir it in.
  13. 13. Spoon the vanilla cream onto the raspberries in the glasses until they are almost full.
  14. 14. Decorate the surface of the verrine with some extra muesli and fresh raspberries.
  15. 15. Serve the verrine immediately so that the muesli does not become too soft.

Nutrition per serving