Ingredients
| 45 gr | |
| DaVinci Gourmet Coco | 4 oz |
| Cream for siphon | |
| Ice | 120 gr |
| Milk | 3 oz |
Preparation:
Step 1
Place the whipped cream and 45g of Lactose-Free BT Matcha in a bowl.
Step 2
Shake vigorously with a whisk until the matcha is incorporated into the cream.
Step 3
In a glass we will put the mango sliced into squares.
Step 4
Then, spread the prepared matcha cream over the mango.
Step 5
Decorate with a sliced almond.
