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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

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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