Blended ripe mango with chilled coconut cream and a little lime, served as a soft fruit dessert.
400 g ripe mango flesh, cut from the stone 200 ml coconut cream, chilled according to the pack 1 tbsp lime juice Wash the mango skin before cutting. Peel and cut the ripe flesh from the stone, measuring 400 g. Put mango flesh, coconut cream and lime juice in a clean blender. Blend until completely smooth. Divide between four small clean bowls or glasses. Cover and refrigerate for at least 1 hour before serving. The dessert stays soft rather than setting like gelatin. Keep chilled and follow the coconut cream pack’s advice for opened storage.