If you never have dessert on weekdays, why not make some special in the weekends? And special doesn’t mean it twill take you hours to make something pretty or delicious: check out this mango- coconut “soup” for example.
The recipe comes from the Dutch Delicious Magazine 2013; I added a bit more to spice to it by using pink peppercorn (which actually are berries with a sweet, slightly peppery taste).
This easy to make dessert is a true tropical combination: sweet mango; rich coconut cream; fresh lemon ice cream; with a bit of ginger and pink pepper spice.
Beside that it looks pretty and is easy to prepare upfront. Perfect for a BBQ night, or to finish a spicy Asian meal; this dessert makes you feel like you’re in some beautiful tropical place!
Mango- coconut soup with mint and almond
- 1 ripe mango, in pieces
- 25 gr santen (concentrated coconut cream, available in most supermarkets)
- 200 ml coconut milk
- 1 scoop stem ginger and 2 tablespoons of the syrup
- 4 scoops of lemon ice cream (or vanilla)
- 50g flaked almonds
- Few sprigs of mint
- Pink peppercorns
- For the “soup” heat the santen together with the coconut milk until the santen is resolved, do not boil
- Transfer to a blender (or if using a hand blender like I did: a high cup) and add the mango, stem ginger and ginger syrup
- Mix well until you have a smooth soup, cover, place in the refrigerator to cool very well
- Toast the almonds in a dry pan until golden brown and let cool
- Pour some of the mango coconut soup into soup plates or bowls, place a scoop of ice cream on each plate
- Sprinkle the almonds, the pink peppercorns and some fine mint leaves
Some mango soup left? Why not use it to make a tropical smoothie tomorrow morning?
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