I made this beauty of a dessert few days ago, before leaving Aussie land and reaching below zero temps. Only by looking at it now I feel the sunshine and hot weather that struck Perth in the past couple of weeks. It actually keeps me warm for few seconds and I (almost) forget how many pairs of socks I have on. It also happens to make me crave (and drool), so after writing this article I will try to forget all about mangoes. That’s until they will be within my easy reach again.
Dare I suggest you make this gorgeous dessert for your Christmas dinner? It needn’t be with mangoes if they’re not in season in your corner of the world. I reckon you can use just about any fruits you fancy or any that you can get your hands on. You can make them with bananas, or kiwis, or pear and caramel (to be read pureed dates), raw chocolate mousse parfaits, cashew lemon, pomegranates or even spiced pumpkin mousse parfaits!
But for now let’s focus on mango and orange because it’s a match made in taste heaven.
This is a very versatile recipe that can be adjusted to any season. It’s healthy, delicious and can make quite an impressive serving if you get your decorative-creative juices flowing. It’s also amazingly easy to put together, giving you more time to focus on creating main course masterpieces. Speaking of, what are you making for Christmas dinner?!
- 2 oranges, peeled, pitted, cubed
- 1 mango
- 2 TBSP coconut oil
- 2 handfuls of walnuts
- 6 TBSP ground pistachios
- coconut shreds
- fresh mint
- Peel, pit and cube the oranges. Arrange them at the bottom of your serving bowls.
- Puree the mango and coconut oil with a blender or food processor.
- Spoon 1/4 of the mango puree atop the oranges in each of the serving bowls.
- Top mango puree with a handful of crushed walnuts.
- Equally top the crushed walnuts with the remaining mango mix.
- Equally divide pistachios and sprinkle on top of mango mix.
- Top with coconut shreds and fresh mint.
- Refrigerate for at least 15 minutes and serve fresh.