mango cream in brandy snap baskets
PREPARATION: 15 MINUTES, COOKING: NONE
1 large mango
2 passion fruit
1 tablespoon (15 ml) good-quality lemon curd
1 teaspoon (5 ml) finely grated lemon zest
1 cup (200 ml) low-fat Greek-style yogurt
6 brandy-snap baskets (available at specialty food stores or online)
1 tablespoon (15 ml) chopped pistachios
fresh mint leaves, to garnish
1 Remove the flesh from the mango. Chop half, put in a food processor or blender and process to a smooth purée; put into a bowl. Chop the remaining mango flesh into smaller pieces and set aside.
2 Cut the passion fruit in half and scoop the seeds and pulp into the mango purée. Stir in the lemon curd, lemon zest and yogurt and fold together until well combined.
3 Spoon the fruit and yogurt cream into the brandy-snap baskets and top with the mango. Scatter a few chopped pistachios over the top of each serving and garnish with mint leaves. Serve immediately while the baskets are crisp.
|mango cream in brandy snap baskets|