in Dessert Recipes, Japan

Fruity and delicious mango cream

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Ingredients for 4 servings:

  • 1 mango(s), ripe
  • 200 ml coconut milk
  • 50 g sugar
  • 1 tbsp lime juice or lemon juice
  • 1 sprig of mint (for decoration)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

The mango should be ripe and soft; then they are at their most aromatic and sweet. Canned mangoes work very well, and there’s no need to peel them. Fresh mangoes may need a bit more sugar, but you can add more if you like. First, peel the mangoes and cut away the pit, or drain the canned mangoes. Add the sugar, coconut milk, and lime/lemon juice. Mix with an immersion blender or hand mixer. That’s it. Then simply pour into small bowls, cover with aluminum foil, and refrigerate for 2 hours or 40 minutes in the freezer. Garnish with mint just before serving. It always turns out well and is one of my most popular desserts. It’s never been a bad success.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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