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Coconut and Mango Tofu Whip

These are cooling and refreshing desserts, a perfect way to finish a spicy Chinese meal.


  • 2 large, ripe mangoes

  • 1 cup coconut cream

  • 200 g silken tofu

  • 4 tablespoons maple syrup

  • Lime zest to garnish


  • 1.

    Remove the flesh of the mangoes and peel. Cut into cubes and place in a food processor or blender. Puree until smooth, before adding in the remaining ingredients and blending until smooth.

  • 2.

    Pour into cups and chill before serving.


Makes 6 x 100 ml cups

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