Mango cream with coconut

Name: Mango cream with coconut
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS Coconut chips; 1 can(s) (580 ml) Lychees in syrup; 1 can(s) (425 ml) Mango fruit in slices, sugared; 1 TABLESPOON Lemon juice; 200 g Whipped cream; 1 TABLESPOON crushed pistachios; 7-10 Tbsp cores; 2 small fresh ripe mango; 7-10 Tbsp s; 7-10 Tbsp Lemon balm

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS Coconut chips
1 can(s) (580 ml) Lychees in syrup
1 can(s) (425 ml) Mango fruit in slices, sugared
1 TABLESPOON Lemon juice
200 g Whipped cream
1 TABLESPOON crushed pistachios
7-10 Tbsp cores
2 small fresh ripe mango
7-10 Tbsp s
7-10 Tbsp Lemon balm

Directions

1
Roast the coconut chips in a pan without fat until golden brown. Take out and let it cool down. Drain lychees and cut in half. Drain mango fruits, puree and stir in lemon juice. Whip cream until stiff and fold in.
2
Chill the cream for about 45 minutes. Peel fresh mangos and cut the flesh into slices from the stone. Arrange mango cream, slices, lychees, pistachios and coconut chips on plates. Decorate with lemon balm
3
Waiting time approx. 45 minutes