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Mango Latte Macchiato

Laurent Baron

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Mango Latte Macchiato

5cl

Ponthier Alphonso mango purée

6cl

Espresso 1

15cl

Whole milk, steamed

QS

Liquid caramel

Pour the PONTHIER mango purée into the bottom of the glass. Pour the espresso into a jug. Steam the milk to 65°C. Pour the steamed milk into the glass and gently stir in the espresso. Draw an arabesque shape on top with the caramel, serve.

Products used

Mango Alphonso Chilled Puree

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