Fresh mango, peeled and cut in bite size, 100g
Lychee, peel and pitted, 50g
Coconut flower syrup, 3 tbs
French vanilla ice-cream as optional
Petals of fresh rose and jasmine flower to garnish
Method of preparation
Arrange the mango and lychee in a dessert bowl. Add the coconut flower syrup over the fruits. Add the ice cream, if desired. Garnish the desert with the rose petals and jasmine flowers for additional fragrance.
I like a small touch of freshly ground pepper over the desert like this just to give that extra spicy crunch!