Mango Delight Dessert

This creamy mango dessert should take you away from this bitterly cold winter to a warm, exotic destination upon your first spoonful! It starts off with a buttery biscuit layer, then the creamy, zesty, mango yoghurt and is topped off with fresh raspberrys and pistachios.
I got the inspiration for this when I was watching Jamie Oliver’s 30 minute meals where he made a “2 minute mango ice cream”. I amended it slightly but it’s still super easy and quick to make. Have a try, comments appreciated 🙂

Makes 8 (My dessert glasses are mini, you change quantities according the size of your glasses)

What we need:
16 mango puree cubes (to make these simple pour mango puree into ice cube trays and freeze)
8 biscuits (i used home made sweet indian biscuits but you can use whatever you want)
2 tsp butter at room temperature
8 fresh raspberries
1 tub of greek yoghurt
a few springs of fresh mint
zest of one lemon
For the raspberry coulis (for glass decoration):
1/4 cup raspeberries
1/4 cup jam sugar

How we do:

  • To make the raspberry coulis, cook together the raspberries, jam sugar and 2 tbsp of water in a pan. Cook until puree forms. Pass through a sieve to remove seeds. Allow to cool and drizzle on glasses with a spoon.
  • Place the biscuits and butter in the food processor and blitz. Divide into 8 dessert glasses.
  • Now add the yoghurt, zest and mint. Blitz once and add frozen puree cubes into the food processor.
  • Spoon the frozen mango yoghurt over the biscuits.
  • Garnish with raspberries, mint and pistachios.

2 Minute Mint Chutney

Sorry it has been so long since I last updated my blog- I have been swamped with projects and exams and such. Regardless, I’m back and equipped with many a recipe to catch you all up on! Thank you to everyone who has left me comments, I really appreciate it! Now the formalities are done, I feel the need to talk about today’s recipe. It’s a quick, delicious mint chutney recipe which I learnt from my Madre and modified slightly ( like most of my recipes). You can use it as a dipping sauce, I have it with my Sunday roast. Oh and I love it on my cheese sandwiches. It’s a great way to jazz up regular recipes and it takes 2 minutes to make. Check it out:

What we need:

Handful washed mint
Handful washed coriander
Half onion
1/2 green chilli (optional)
1 tsp salt
1 tsp paprika
1 tbsp tomato ketchup (original recipe uses tamarind paste-both work well)
2 tbsp water

How we do:

  • Add all of the ingredients into a food processor
  • Once grinded into a smooth consistency, taste for salt. If more is needed, add now.
  • BALLE BALLE! You’re done.