This is a fresh, light dessert, ideal to follow a curry.

Ingredients

• 2 ripe mangos or, if you cannot obtain fresh mangoes, use a 400 gram can, well drained.
• 4 tblsp lime juice
• 1 tsp lime rind
• ½ cup cream, lightly whipped
• 2-3 tblsp Malibu or orange liqueur
• ½ cup thick Greek-style yoghurt
• toasted coconut and grated lime rind to garnish

Method

1. Cut down either side of the centre long thin mango stone. Hold the fruit skin-side to your hand and carefully cut the flesh into long thin strips. Push the skin up into the flesh then make it stand proud. It is then easy to cut the flesh from the skin. Puree half the mango with lime juice and rind in the food processor until smooth. Dice the remaining fruit.
2. Fold the whipped cream and Malibu with half the mango puree. Fold in the yoghurt. Add the chopped mango to the remaining puree.
3. Turn the whipped cream mixture into a serving dish swirled with the mango puree. Garnish with the toasted coconut and lime rind.

Cooks Tips

If you do not wish to use alcohol with the dessert, use freshly squeezed orange juice.