Mango puree with coconut
- 20 g coconut chips
- 6 EL spa n> tapioca pearls (approx. 10 g each)
- 2 ripe mangoes
- 150 ml coconut milk (can) span>
- 2 stem (s) Thai basil
30 minutes
very easy div>
- 1.
- Spread coconut chips on a baking sheet. In the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: s.Manufacturer) toast for 5–10 minutes.
- 2.
- Prepare the tapioca according to the instructions on the packet until the pearls are transparent. Drain the pearls and rinse with cold water.
- 3.
- Cut the mangoes from the stone. Peel and dice the pulp. Puree the pulp and coconut milk. Mix the mango puree and tapioca pearls. Wash the basil, shake dry and pluck the leaves from the stems.
- 4.
- Arrange the mango puree in bowls. Sprinkle with coconut chips and garnish with basil.
1 person approx:
- 210 kcal li>
- 880 kJ
- 2 g protein
- 9 g fat
- 31 g carbohydrates
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