Mango on Raspberry Puree with Coconut




Rating: 3.56 / 5.00 (72 Votes)


Total time: 30 min

Servings: 4.0 (servings)

Ingredients:






Instructions:

For the mango on raspberry puree with coconut, cut the flesh of the mango into small cubes and set aside.

Put the remaining mango flesh and not so nice pieces of mango in a container. Add the washed raspberries and puree everything finely with a hand blender or in a stand mixer. Pass the puree through a sieve so that all the raspberry seeds are removed.

Finely grate the meat of the coconut or use already shaved and dried coconut flakes.

Arrange the raspberry puree on four plates, place the mango cubes nicely on top. Sprinkle with the coconut flakes and drizzle some lime juice on top. Chill the mango on raspberry puree in the refrigerator or serve immediately.

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