Recipe: Recovery yogurt mango ice cream with crispy meringue
For top athletes, it is important to eat a healthy and varied diet. So too for our eight riders during the Tour de France. After all, athletic performance is never achieved without proper nutrition. In this article we share a first recipe, created by food coaches Remco Henkes and Franka van Hulten. Today on the Jumbo food menu: Recovery ice cream!
Our riders fought for all they were worth in the first time trial of the Tour de France. After they had to go deep, a fine reward awaited them after the finish. After all, food coach Remco had prepared a recovery ice cream.
Recovery yoghurt mango ice-cream met krokante merenque
Recovery Ice Cream Ingredients:
- 150 grams Lindahl skyr mango passion fruit
- 110 grams of frozen mango (Jumbo)
- 200 grams of semi-skimmed yogurt
- 30 grams of honey
- 45 grams of la-place meringue with raspberry flavor
This allowed Jonas Vingegaard, Wout van Aert, Matteo Jorgenson and the others to enjoy a delicious ice cream while recovering from their physical exertions.
Preparation:
- Puree the mango in a food processor or with a hand blender.
- Add the honey, yogurt and cottage cheese and turn everything nice and smooth and fluffy.
- Dice the merenque and spat into the mixture.
- Place in the freezer and freeze.
Bon appetit!
