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🍰 Creamy Avocado Mango Dessert with Coconut

335 kcal · 30 min · 4 servings

Ingredients

• 20 g coconut chips (2 tbsp)
• 2 sprigs mint
• 1 lime
• 2 ripe avocados
• 1 tbsp rice syrup
• 100 g coconut cream
• 3 passion fruits
• 1 ripe mango
• 8 physalis

Instructions

1. 1. Heat a pan over medium heat.
2. 2. Toast the coconut flakes in it for three minutes without oil.
3. 3. Remove the pan from the heat and let the chips cool down.
4. 4. Break the cooled coconut chips into small pieces.
5. 5. Wash the mint and shake it dry.
6. 6. Chop the mint leaves roughly.
7. 7. Rinse the lime under hot water and dry it.
8. 8. Zest the lime.
9. 9. Squeeze the juice of the lime.
10. 10. Cut the avocados in half.
11. 11. Remove the pits from the avocado halves.
12. 12. Scoop out the avocado flesh.
13. 13. Dice the avocado flesh roughly.
14. 14. Place the avocado flesh in a bowl.
15. 15. Add half of the lime juice.
16. 16. Add the lime zest.
17. 17. Add the rice syrup.
18. 18. Add the coconut cream.
19. 19. Puree the mixture finely with a hand blender.
20. 20. Fill the avocado cream into four glasses.
21. 21. Cut the passion fruits open.
22. 22. Scoop the pulp and seeds into a bowl.
23. 23. Peel the mango.
24. 24. Cut the mango flesh off the pit.
25. 25. Dice the mango flesh into approx. 1 cm cubes.
26. 26. Clean the physalis.
27. 27. Wash the physalis.
28. 28. Pat the physalis dry.
29. 29. Halve the physalis.
30. 30. Add the mango and physalis pieces to the bowl with the passion fruit pulp.
31. 31. Add the remaining lime juice.
32. 32. Mix the fruit mixture well.
33. 33. Divide the fruit mixture among the avocado cream glasses.
34. 34. Garnish the dessert with the toasted coconut chips.
35. 35. Garnish the dessert with the mint.
36. 36. Serve the dessert.

Nutrition per serving

• kcal: 335
• Protein: 4 g · Fett/Fat: 24 g · Carbs: 23 g