150 ml (5 fl oz) double cream
1 tbsp caster sugar
1 vanilla pod, seeds scraped out
85 g - 110 g (3 - 4 oz) coconut milk
85 g (3 oz) caster sugar
1/4 mango, peeled and sliced
1 lime, juice only
1 tbsp caster sugar
1 vanilla pod, seeds scraped out
85 g - 110 g (3 - 4 oz) coconut milk
85 g (3 oz) caster sugar
1/4 mango, peeled and sliced
1 lime, juice only
method
1. Place the cream, one tablespoon of sugar and the vanilla seeds into a large bowl and whisk together until thick.
2. Fold the coconut milk into the cream mixture, to combine.
3. Spoon the mixture onto a serving plate.
4. Heat 85 g (3 oz) of sugar in a medium pan over a low heat, until it has dissolved and a caramel has formed.
5. Add the mango to the pan with the lime juice and shake the pan to coat the mango slices in the caramel.
6. Remove from the heat and serve alongside the coconut cream.
2. Fold the coconut milk into the cream mixture, to combine.
3. Spoon the mixture onto a serving plate.
4. Heat 85 g (3 oz) of sugar in a medium pan over a low heat, until it has dissolved and a caramel has formed.
5. Add the mango to the pan with the lime juice and shake the pan to coat the mango slices in the caramel.
6. Remove from the heat and serve alongside the coconut cream.
serving amount
serves 1
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