Paired with:
Little Beauty Noble Edition
Gewurztraminer
Ingredients
150g mango purée (see below for recipe)
100ml cream cheese, softened at room temperature
250ml double cream
75g coconut cream
Zest of two limes
1 tsp coconut extract
75g icing sugar
1/2 tsp gelatine powder
200g tinned lychees, drained but keeping back some of the juice in reserve
100g toasted coconut flakes
Coconut powder and basil leaves for garnish
Method
To make the mango purée, peel and chop two medium mangoes.
Use a blender to purée the mangoes, until smooth.
Using a food processor, beat the cream cheese until smooth in a medium bowl.
Add in the double cream, coconut cream, coconut extract, lime zest, sugar and gelatine.
Mix on low then increase the mixer speed to medium-high and beat the mixture until it thickens and soft peaks form.
Fold in a third of the mango puree and coconut flakes into the whipped mixture, keeping the rest back for garnish.
Chill for at least 2 hours before serving.
To make the coulis, process the lychees in a blender until smooth, adding any juice if the sauce needs letting down to a pouring consistency.
Chill.
To serve, assemble in layers in dessert glasses alternating between the coconut mixture and the set aside mango puree, ensuring the top layer is mango.
Top with mint leaves, coconut powder and the remaining toasted coconut flakes.
Dot the coulis around the plate.
Serve immediately.