2 Alfonso mangoes
one can fall fat coconut milk chilled
1/4 cup icing sugar
1/4 teaspoon ground cardamom
2 tablespoons coconut flakes toasted
Peel and remove all the flesh from the mangoes, place in a high-speed food processor and blend until smooth.
Remove the hard coconut cream from the can of coconut milk and place into the bowl of a mixer, add a quarter cup icing sugar, ground cardamom and whisk until light and fluffy.
Gently fold the Mango pure into the whipped coconut cream. You can fully incorporate the two or don’t mix fully to give a ripple effect.
Place in serving bowls or glasses and chill in the refrigerator until ready to serve.
Remove from the fridge and top with the toasted coconut flakes