Latest Location and Recipes

China: Chengdu - Coconut and Mango Tofu Whip

     
Whip

These are cooling and refreshing desserts, a perfect way to finish a spicy Sichuan meal.

Makes 6 x 100 ml cups

Ingredients
2 large, ripe mangoes
1 cup coconut cream
200 g silken tofu
4 tablespoons maple syrup
Lime zest to garnish

Method

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

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