Becky Johnson

Mango and coconut tofu whip

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Tofu Cookbook
The Tofu Cookbook

By Becky Johnson

Published 2017

  • About

This deliciously smooth dessert has a truly tropical taste. The slightly resinous flavour of mango is superbly complemented by coconut cream. Add the magical texture of silken tofu and you have perfection in a glass.

Ingredients

  • 2 large ripe mangoes
  • 200 ml/7 fl oz/scant 1 cup

Method

  1. Using a sharp knife, peel and stone (pit) the mangoes and coarsely chop the flesh. Place the flesh in a blender or food processor with the coconut cream and silken tofu.
  2. Add the maple syrup and process to a smooth, rich cream. Pour into serving glasses or bowls and chill for at least 1 hour in before serving. Decorate with mint sprigs and some thinly sliced lime r