Mangoes And Blueberries In Yogurt Cream

1. 1

   Cut the flesh off the mangoes, peel and cube it. Place it in a bowl with the blueberries. In another bowl whisk the yogurt and coconut milk together until smooth. Remove the outer zest of the lime with a microplane grater and reserve about 1/4 of it for garnish. Stir the rest of it into the yogurt cream, along with the juice of half the lime.

2. 2

   Gently fold the mangoes and blueberries into the yogurt cream.

3. 3

   Premium coconut milk is wonderfully rich and smooth. The coconut cream will often separate out from the liquid in the can, so I scrape it all into a bowl and whisk it to meld it all back into a creamy mass, before I measure it. Leftover coconut milk freezes well. I put the leftovers into small containers, or ice-cube trays to freeze, then store the frozen cubes in plastic bags in the freezer, to pop into curries, stir fries, stews, sauces, smoothies - wherever a bit of creaminess would make a dish better.

* Per serving · 4 servings · Values may vary.

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