Mango cream with coconut

Ingredients for 4 servings:

• 1 mango(s), ripe (alternatively a can)
• 200 ml coconut milk
• 50 g sugar
• 1 tbsp lime juice
• 2 sprigs of mint, fresh

Instructions

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

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Peel the mango. Cut the flesh away from the stone and place it in a tall mixing bowl (drain and dry canned mangoes). Add the sugar, lime juice, and coconut milk. Puree everything together with a hand blender and season with sugar and lime juice. Cover with cling film and refrigerate for about 2 hours. Wash the mint, shake dry, and pluck the leaves from the stems. Remove the mango cream from the refrigerator and stir again. Then pour into dessert bowls and serve garnished with mint leaves. Note: The mango must be perfectly ripe, otherwise the cream can quickly taste too tart. Tip: If using canned mangoes, use only half the sugar at first and then season to taste. I made the cream with canned mangoes and it was delicious.