Ingredients

• 2 ripe mangoes
• 2 tablespoons lime juice
• grated rind one lime or lemon
• 1 cup cream, whipped
• 2-3 tablespoons Milibu liqueur
• ¼ cup plain unsweetened yoghurt

Method

1. Cut down either side of the mango stone. Hold the fruit skin-side to your hand and carefully cut the flesh into long thin strips. Push the skin up and out to turn out the flesh. It is then easy to cut the flesh from the skin. In a food processor, puree half the mango with lime or lemon juice and rind. Dice the remaining fruit.
2. Fold the whipped cream and Malibu with half the mango puree. Fold in the yoghurt. Add the chopped mango to the remaining puree.
3. Turn the whipped cream mixture into a serving dish swirled with the mango puree. Garnish with the toasted coconut and lime rind if desired.

Cooks Tips

- If you can obtain fresh mangoes, use a 400 gram can well drained mangoes. - If you don't have Malibu, use Cointreau or fresh orange juice.