Ingredients:
Juice:
- 1 1/2 harum manis mangoes
- Water to taste (adjust to the thickness of the juice)
- Ice cubes
Coconut cream:
- 1 pcs MamaKoKo coconut cream
- 100 ml water
- 1 tablespoon cornstarch (diluted with a little water)
- 1 tablespoon sugar
Topping:
- 1/2 mango leftover juice cut into small pieces
How to make:
- Blend the juice ingredients
- For the cream, pour MamaKoKo’s coconut cream along with water and sugar into a cooking vessel. Cook on low heat. When it bubbles, add the thawed cornstarch, stir briefly and remove from heat.
- Prepare a glass, pour the mango juice, then pour the coconut cream on top. After that, just add the mango pieces as topping.
Mango thai is ready to enjoy
