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.
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