Mango with coconut cream and chili pepper
2 servings
140 minutes
Mango with coconut cream and chili pepper is a vibrant combination of sweetness, tenderness, and spiciness that creates an extraordinary flavor symphony. This dish is inspired by exotic motifs, bringing hints of tropical delight into European cuisine. Ripe mango offers juiciness and fruity freshness, coconut cream adds velvety softness, while a pinch of ground chili introduces unexpected warmth that awakens the taste buds. This dessert is perfect for a romantic evening or a gastronomic experiment. Mango with coconut cream and chili can be served as a standalone treat or used as a refined conclusion to a meal. The delightful balance of flavors makes this dish unforgettable.
1
Pour coconut milk into a saucepan, set over medium heat, and bring to a slight boil. Add 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, cool at room temperature, then chill in the refrigerator for a couple of hours.
- Coconut milk: 0.3 jar
- Sugar: 2 tablespoons
- Salt: pinch
- Vanilla extract: 0.5 teaspoon
- Cornstarch: 1 teaspoon
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.
- Mango: 1 piece
- Chili powder: to taste
