Recipes & Inspiration

1. Prepare the mango puree: Blend half of the died mango until smooth.
2. Whip the cream: Lightly whip the double cream until soft peaks form.
3. Combine flavours: Fold in the condensed milk, yoghurt, vanilla, lime juice, and icing sugar.
4. Layer the dessert: Layer puree, cream mixture and mango cubes.
5. Chill: Refrigerate for at least 1 hour.
6. Serve: Garnish with fresh mint leaves and extra mango cubes.

1. Cook sticky rice (steam preferred)
2. Heat coconut milk with sugar + salt
3. Mix half into rice
4. Serve with sliced mango + remaining sauce

Combine gently and dress lightly with lime and oil.

Blend, freeze for 3-4 hours, stirring occasionally for smooth texture.

1. Add all ingredients to a blender
2. Blend until smooth
3. Serve chilled