Fresh mango with coconut flower syrup

March 15, 2017

 

Main ingredients

 

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.

 

My note

 

I like a small touch of freshly ground pepper over the desert like this just to give that extra spicy crunch!    

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