Caramelised Mango & Coconut Cream
Prep time: 10 minutes
Cooking time: 3 minutes
Serves: 2
Ingredients
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400ml full fat coconut milk (NOTE: refrigerate the can for 2 days prior to whipping)
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2 tbsp of icing sugar
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2 mangoes
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3 tbsp of brown sugar
Method
- Open the refrigerated can of coconut milk, being careful not to mix the solids with the liquid. Scoop out the solid parts into a mixing bowl, which should roughly be around ¾ of the can after it’s been refrigerated.
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Whip the coconut milk with an electric hand mixer for 4 minutes.
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Add icing sugar and whip again until fully incorporated and forming soft peaks, roughly 2 minutes.
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Cut the cheeks off the mangoes and slice in a crisscross pattern.
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In a large size pan over low heat, add sugar and stir until it caramelises and becomes a dark honey brown colour.
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Place the mango flesh-side down into the pan and cook for 3 minutes. They should have a nice charred brown colour once done.
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Serve on a plate with a dollop of the whipped coconut cream. Add any other toppings you like, such as macadamias or slithered almonds for a bit of crunch.
This recipe was created for us by Ruby Becker.
