Sorry bananas. Sorry raspberries. Sorry kiwis.
Whilst I love and appreciate you all I just don't have the same feelings for you as I do towards mango. It's my fault, nothing you've done, we're just going in different directions that's all...OK I'll stop now.
I firmly believe that the harder you have to work to get to a fruit the more delicious it is (actually, this has just come to me now, I've not thought long enough about it to work out whether that's true or not.....)
Mangoes do play hard to get, if you want to see the easiest way to get to that fleshy juicy goodness then watch this video.
This recipe makes one HUGE serving but you could split it up into two smaller servings, that glass is the only pretty glass I have but this would be AWESOME for sharing if you're planning on a romantic meal for two.
And bearing that in mind I have decided to name this recipe........
It Takes Two to Mango
serves 1 or 2
Ingredients
Half a tin full fat coconut cream
2 ripe mangoes, peeled and cubed
Mint leaves for decorating
Method
Chill the tin of coconut in the fridge for 2 days. Chill a metal bowl in the freezer for an hour before making.
Purée all except a couple of spoonfuls of the mango. Chop the remaining mango into teeny tiny chunks.
Spoon half the puréed mango into a serving glass.
Open the chilled coconut cream and pour half into your chilled metal bowl.
Whisk until it thickens, which surprisingly took about 10 minutes.
Fold the remaining mango purée into the coconut and spoon into the serving glass.
Top off with the mango chunks and garnish with mint leaves.
DEVOUR!
GO VEGAN!
Go MoFo!
