How sublime are mangoes? Juicy, yellow golden flesh - a special summertime treat. Nigel Slater's simple dessert adds a zing of lime and yoghurt to mangoes creating a creamy treat easily topped with chunks of fresh mango - summery and just a little bit indulgent.
Enjoy! Colleen
Prepartion 10 minutes
Cooking NONE
Chilling at least 2 hours
Serves 4 - 6 depending on glass size.
Ingredients
2 ripe large mangoes
PLUS 1 mango - ripe, peeled and flesh cut into cubes for garnish chunks
1 lime - juice and zest
150 ml Greek yoghurt (I might try a thick coconut yoghurt next time?)
150 ml thickened cream
mint leaves for garnish - optional
OR some toasted coconut flakes - optional
Method
I used a stick blender to mash that also had a whisk attachment.
OR you could use a blender, food processor then also whisk cream separately.
Put the Greek yoghurt into a large bowl.
Peel the 2 mangoes and using a stick blender jug or food processor - mash the mango flesh with the lime zest and juice. Pour into the bowl with the Greek yoghurt.
Whisk the cream until it thickens but NOT to stiff peaks.
Stir the cream into the mango yoghurt until well combined and smooth.
Spoon the mango mixture into wine glasses, water glasses etc.
Top with cubed mango and chill for at least 2 hours
Garnish with mint leaves or toasted coconut flakes if desired.
Enjoy! Colleen
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