These are cooling and refreshing desserts,
a perfect way to finish a spicy Sichuan
Makes 6 x 100 ml cups
2 large, ripe mangoes
1 cup coconut cream
200 g silken tofu
4 tablespoons maple syrup
Lime zest to garnish
Remove the flesh of the mangoes and peel.
Cut into cubes and place in a food processor or blender. Puree until smooth,
before adding in the remaining ingredients and blending until smooth.
Pour into cups and chill before serving.
Garnish with lime zest.
Download all the recipes from Episode Seven here