Mango with Coconut Cream and Chili Pepper
Baking and Desserts • European
Description
Before use, refrigerate the coconut milk in advance. Essentially, the milk should separate into two layers: water and a thick white cream. For the recipe, you will need only this thick cream, which usually amounts to about 110 ml.
Ingredients
- Mango 1 piece
- Sugar 2 tablespoons
- Coconut Milk ⅓ can
- Corn Starch 1 teaspoon
- Mild Chili Spice to taste
- Vanilla extract ½ teaspoon
- Salt a pinch
Step-by-Step Guide
Step 1
Pour the coconut milk into a saucepan, place it over medium heat, and bring it just to a simmer. Add the sugar, salt, and vanilla extract. Stir and remove from heat. Dissolve 1 teaspoon of cornstarch in 1 tablespoon of water. Add the mixture to the coconut cream and return the saucepan to the heat. Cook on very low heat, stirring constantly, for 5–10 minutes until thickened. Remove the cream from heat, let it cool to room temperature, and then chill in the refrigerator for a couple of hours.
Step 2
Take a ripe mango, peel it, remove the pit, and cut the fruit into slices. Arrange the slices in two dessert bowls, drizzle with coconut cream, sprinkle with a tiny pinch of ground chili, and serve.
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