I’ve got terrific news, my friends! It’s official – I’ve been in love with mango recently. Where is the news, you might be wondering? And you’re right. Old same, old same. I was just kidding!
Indeed, it’s already my second dessert soup on the blog (Oh, have you skipped it? Don’t worry – it’s here), and you’re going to see a lot of other combos this summer. At least I’ve already got pictures for two other posts, and I’m not stopping. I feel some of you would love to know if I am going to make lavender dessert soup. Yes, I am!
But I really am surprised by my man who has been willingly eating this kind of a dessert. That couldn’t be real a few years back when I made dessert soup the first time. The idea sounded so repugnant to him that I even would not start this dialog anymore for a number of years!
Definitely something has changed. At the beginning of June, when I gave him my bowl to try a spoon of another soup, I got it back perfectly empty. Wow. I repeated. I was asked for an individual plate. I even didn’t need to draw a veil over explaining the idea of this dessert (by using a diplomatic description like “nicely melted fruit sorbet topped with a scoop of ice cream and sprinkled with chocolate and berries” – sure the emphasis always on the words “ice cream”, “sorbet”, and “chocolate” ignoring a forbidden collocation “dessert soup”).
Nope. He doesn’t turn pale or faint every time he hears this “dessert soup” anymore.
I told you – something has changed! And the bottom line is everyone’s palate could be developed. So if anyone continuously refuses trying on a particular kind of food, you still have a chance to change that. Just keep working. And don’t be intimidating.
However, I’m still thinking it’s not the major reason. Perhaps, I just did leave him no choice by not making any other desserts for the time being. If I were making any other desserts, he would probably opt for them.
Here we go – it’s another approach to work on someone’s palate. Hahaha (sinister laughing).
Anyways, dessert soup is a delicious, simple, and healthy dessert for a sweet teeth. Being quite simple, it still could be pretty sophisticated and sexy. Stay tuned and I’ll prove that to you!
This time I’ve got the Mango Coconut Dessert Soup – the combo that won’t let you down! It’s daily-free as well, sure if you don’t top it with a scoop of ice cream – choose coconut one or sorbet.
And finally, it’s good. It’s damn good.
Have a seat and grab a spoon, my friends!
Delicious, simple to make and quite pretty dessert - Mango Coconut Dessert Soup. And it's dairy-free too.
- 2 large ripe mangoes (f.e.alfredo), peeled, stoned and roughly chopped
- 1 cup mango pulp
- 2 cups coconut milk
- 1/4 cup lime juice or to taste (about 2-3 limes)
- Ice cream, coconut, edible flowers to garnish
- Combine the mango, mango pulp, coconut milk and lime juice in a cup of your blender and process until nice and smooth. Try on and if necessary add more lime juice or even a bit of powdered sugar (but the contrast of slightly tart soup and sweet ice cream is awesome!)
- Chill it in the fridge for at leat an hour.
- Serve topped with the ice cream, coconut, edible flowers or any other garnish of your choice.
You can substitute one cup of mango pulp for one or two fresh mangoes. In this case, you may need add more liquid (coconut milk or even bottle water) if the soup is too thick. havocinthekitchen.com