Mango Dessert

Serves 6

INGREDIENTS

4 ripe mangoes (1 for decorating)

1 ½ cups coconut milk

1 cup plain yoghurt

Zest of 1 lime

2 tbsp honey

3 cups pineapple, chopped

1 dragon fruit

Mint leaves

Coconut ice cream 

METHOD

Peel and pit three mangoes and blend them in a blender along with the pineapple.

Add the coconut milk, yoghurt, and honey. 

Purée the mixture until you get a very smooth soup. Add half the lime zest.

Pour into a lidded container and place it in the fridge to chill for a couple of hours before serving.

Peel and pit the last mango, and cut it into cubes. Peel the dragon fruit and cut it into small cubes or use a spoon to scoop it into balls.

When it is time to serve, pour the soup into cold serving bowls and garnish with a small scoop of coconut ice cream, mango cubes, dragon fruit and lime zest. You can also sprinkle some shredded coconut, edible flowers and other fruit on top.

Bon appétit! Served on my “Impromptu” soup and pasta plate.