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Lyomango cream

For the Lyomango cream:

  • 120 g mango purée
  • 20 g Lyomango
  • 15 g caster sugar
  • 35 g cream 35% m.g.


  • 1 PacoJet cylinder
  • 1 Pacojet
  1. Put the 3 ingredients in a PacoJet container and shred with a blender until the mixture is even.
  2. Leave to rest for a few hours in the fridge and freeze for 12 hours.
  3. Shred the frozen mix through the PacoJet and leave the cream to thaw.

* All the preparations can be made with any kind of Lyofruit, but the structural weight and the strength of the taste must be borne in mind.

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