Mango puree with coconut

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 20 g Coconut chips
  • 6 TABLESPOONS Tapioca beads (approx. 10 g each)
  • 2 ripe mangoes
  • 150 ml Coconut milk (can)
  • 2 stem(s) Thai Basil

Directions

  1. 1

    Spread coconut chips on a baking tray. Roast in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 5-10 minutes.

  2. 2

    Prepare tapioca according to package instructions until the beads are transparent. Drain the pearls and rinse with cold water.

  3. 3

    Cut mangoes from the stone. Peel and chop the flesh. Puree the fruit flesh and coconut milk. Mix mango puree and tapioca beads. Wash basil, shake dry and pluck leaves from the stalks.

  4. 4

    Arrange the mango puree in bowls. Sprinkle with coconut chips and garnish with basil.

Nutrition Facts

KCAL
210 kcal
CARBS
31 g
FATS
9 g
PROTEINS
2 g

Categories & Tags

Dessertvery easyFruit