John Myers
Contents
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Ingredients
- 2 Limes
- 1 Mango, big and ripe
- 200 ml Coconut milk
- 50 g Sugar
- 1 pinch Chili powder
- 4 tsp Sugar
- 2 tsp Butter
- 2 tbsp Desiccated coconut
Instructions
- Finely grate the peel of the limes. Squeeze the juice of 1 lime. Peel the mango and cut the pulp from the stone.
- Finely puree the mango meat with the lime juice, coconut milk and sugar. Season the cream with the lime zest and the chili powder. Fill into dessert bowls and refrigerate until ready to serve
- Melt the butter with the sugar in a small frying pan. Add the desiccated coconut and fry until golden over medium heat while stirring. Let the coconut flakes cool down. To serve, place the rasps on top of the mango cream.
