The exceptional really good Mexican Ataulfo and Indian Alfonso mangoes are now coming into season. These yellow, comma-shaped mangoes are rich-tasting, juicy and sweet, with a small stone. They are delightful to eat right out of your hand or in desserts. This is a low fat version of a rich dessert where mangoes are mixed with mascarpone and cream.
Servings: 4
Ready Time: 12 hours, to drain yogurt
Ingredients
4 cups low fat yogurt
2 mangoes, peeled and cut into chunks
1 teaspoon grated lemon rind
1 teaspoon ground five-spice powder (optional)
½ teaspoon grated fresh ginger
2 tablespoons mint sprigs
Method
Place cheesecloth over a strainer. Place strainer over a bowl. Add yogurt into strainer and leave to drip overnight in the refrigerator. Discard drained liquid (you should have about 2 cups yogurt) and place yogurt in large bowl.
Place mango chunks in a food processor. Puree until smooth. Beat into yogurt along with lemon rind, five-spice powder and ginger. Spoon into individual serving dishes and top with mint.