Coconut and mango gazpacho
February 3, 2015
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Here is a recipe for a gazpacho with mango and coconut. A quick and easy dessert to make that will please the whole family.
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General informations
Ingredients
1. Peel and cut 1 ripe mango. In a blender, pour the mango flesh, 180 g of cottage cheese, 20 cl coconut milk, 1 teaspoon lemon juice, 15 cl water, 1 tablespoon brown rum and 2 tablespoons sucralose. Mix until a smooth. Store in the fridge.
2. Take 4 glasses and dip the edges successively in 1 tablespoons brown rum and 2 tablespoons grated coconut. Place in the freezer. Before serving, pour the gazpacho into the glasses.
Photo credit: Amelie Leclercq-Bayart
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