This is a good mango-season recipe if you want a super-easy dessert that is more interesting than ice cream and also not heavy or overly sweet. Credit for this recipe goes to Hetty McKinnon.
- 3 ripe mangoes (maybe 500g)
- 1 can (400ml) coconut milk
- half a cup (80ml) maple syrup or honey, to taste
- 1 tsp agar agar powder (vegetarian version of gelatin but much stronger)
Method:
- In a food processor, blitz the mango, coconut milk and honey until completely smooth.
- Pour this into a saucepan and whisk in the agar agar powder.
- Place over medium heat and simmer, whisking constantly until the agar agar has dissolved and the mixture has thickened. This will take 5 – 7 minutes.
- Pour into ramekins (little bowls) and allow it to set in the fridge for at least 2 hours.
- Serve with berries on top if you wish.