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
- 1
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
- 2
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
- 3
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
- 4
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.
