Tropical mango- coconut soup with lemon ice cream and almonds
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
Serves 4
Ingredients
- 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
instructions
- 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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