4 Serves
75 Mins
Peel and dice the fresh mango, then process it in a blender until smooth to create the mango puree.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
58 µg / 400 µgCalcium
43 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
120 mg / 1,250 mgPotassium
443 mg / 4,700 mgSodium
217 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
3 g / 28 gSugar
95 g / 50 gSaturated Fat
43 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
97 gAlcohol
0 g
In a saucepan, combine the coconut milk and coconut cream, heating gently over the stove to infuse flavors.
Whisk the coconut mixture with a touch of salt to balance the sweetness, then remove from heat.
Layer the mango puree and the coconut mixture alternately into small glasses or verrine cups.
Chill the verrines in the freezer or refrigerator until the layers are set and firm.
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