Dessert
Iced Mango cocktail
Serves
4
Information
Prep Time: 15 min Cook Time: 5 min
Ingredients
1 can Mango pulp Koala 860g Alphonso • 70g Mornflake Pecan & Maple Crisp • 2 bananas • 1 small bottle Adagio Zenai Cha Verde & Pessego yoghurt • 50g Billingtons Natural Demerara Cane Sugar • 1 fresh lemon
Method
Mix the mango pulp for a minute and divide half of it into four tumblers • Place in the freezer for around 10 minutes • Caramelize the sugar in a non-stick pan • Add the peeled and cut banana, cook for 1 minute • Add the fresh lemon juice and leave to cool down • Once cool blend with the yoghurt • Divide the banana-yoghurt mixture onto the top of each mango tumbler and place back in the freezer for another 10 minutes • Put the rest of the mango pulp in each tumbler, freeze again for 15 minutes • Serve ice cold
