China: Chengdu - Coconut and Mango Tofu Whip


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

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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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.

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