Luscious. Fresh. Creamy.
This dessert just makes me want to sing. It is so simple, yet so satisfying. And it’s not just a dessert. It is equally wonderful for breakfast, or a snack.
It is made from the simplest, freshest ingredients that somehow come together to make a flavour sensation. Use the best yogurt you can find, and a rich premium coconut milk. But the crowning glory is the honey. This is the place to break out that special honey you have been reserving. Ordinary honey is great, but a flower honey is divine. I had a small bottle of honey I’d brought back from Mexico that has such a delicate floral taste, you feel like you have your nose stuck in a bouquet of wildflowers when you lick it. I’m not sure what flowers it is made from, but it is definitely a nectar of the gods, and it elevated this fruit-in-yogurt-cream to a dish worthy of your most honoured guests. So if you have a special honey, by all means, use it here.
I made these little desserts as a snack for my book club, and the room went quiet while everyone ate them – no sound but the scraping of spoons against glass. (We are a very vocal book club – in a good way – so I can tell you this was most unusual.)
Kitchen Frau Note: Premium coconut milk is wonderfully rich and smooth. The coconut cream will often separate out from the liquid in the can, so I scrape it all into a bowl and whisk it to meld it all back into a creamy mass, before I measure it. Leftover coconut milk freezes well. I put the leftovers into small containers, or ice-cube trays to freeze, then store the frozen cubes in plastic bags in the freezer, to pop into curries, stir fries, stews, sauces, smoothies – wherever a bit of creaminess would make a dish better.
Mangoes and Blueberries in Yogurt Cream
- 2 mangoes
- 2 cups (500ml) fresh blueberries
- 1 cup (240ml) good quality natural yogurt
- 1 cup (240ml) premium coconut milk
- zest of 1 lime
- juice of ½ lime
- 1 teaspoon (2.5ml) vanilla
- about 1/4 cup (60ml) flavourful honey
Cut the flesh off the mangoes, peel and cube it. Place it in a bowl with the blueberries. In another bowl whisk the yogurt and coconut milk together until smooth. Remove the outer zest of the lime with a microplane grater and reserve about 1/4 of it for garnish. Stir the rest of it into the yogurt cream, along with the juice of half the lime and the vanilla.
Gently fold the mangoes and blueberries into the yogurt cream.
Pour into 8 small individual serving dishes. Drizzle each with about ½ Tbsp (7.5ml) honey. Sprinkle with the reserved lime zest.
I had to lick the bowl clean. Hopefully you can restrain yourself a little better.