COCO MANGO Recipe
Coconut cream with mango coulis, fresh mango chunks and for the crispness: slightly roasted coconut flakes on top.
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Ingredients
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Coconut Cream
Mango Coulis
Toppings
Method
Coconut Cream Preparation
Make the Coconut Cream
In a mixing bowl, combine the coconut cream, powdered sugar, and vanilla extract. Use a hand mixer or whisk to beat the mixture until it's smooth and creamy. Set aside.
Mango Coulis Preparation
Prepare the Mango Coulis
Peel and chop the ripe mangoes, discarding the pit. In a blender, combine the chopped mangoes, lime juice, and honey or agave syrup. Blend until smooth. If desired, strain the coulis through a fine mesh sieve for a smoother texture.
Toppings Preparation
Toast the Coconut Flakes
Preheat the oven to 350°F (175°C). Spread the coconut flakes evenly on a baking sheet. Bake for 5-7 minutes, stirring occasionally, until the flakes are golden brown and fragrant. Keep a close eye on them to prevent burning.
Assembly
Assemble the Coco Mango
In serving dishes, spoon a layer of coconut cream at the bottom. Drizzle the mango coulis over the coconut cream. Top with fresh mango chunks and a sprinkle of toasted coconut flakes. Serve immediately.