Mango Passion Whipped Cream Yield 70 pumps (small dollar coin sized) with 500 ml dispenser. 1 liter dispenser yields double at 140 pumps. Liza Cheng, The Perfect Puree

Ingredients for Mango Passion Whipped Cream:

• 158 ml The Perfect Purée Mango Passion Fruit blend, thawed
• 342 ml heavy cream

Method for Mango Passion Whipped Cream:

1. Defrost and let the blend sit out for 30 minutes.
2. Pour the blend in fine mesh sieve.
3. Pour the blend and heavy cream into whipped cream dispenser.
4. Screw on the lid of the dispenser tightly. Load in chargers, depending on size of dispenser, use 8g charger for a 500 ml size or (2) 8g chargers for 1 1-liter dispenser.
5. Shake contents of the mixture until you no longer hear the “sloshing” of the blend-cream mixture.
6. Squeeze whipped cream on desired application.