Description
A vibrant fusion of matcha’s earthy bitterness and mango’s tropical sweetness. Layered textures of coconut cream, matcha custard, and pureed mango create a refreshing, umami-rich dessert with a cultural twist. Perfect for adventurous palates.
Ingredients
2 cups frozen mango cubes
1/2 cup ceremonial-grade matcha powder
1/4 cup palm sugar (or dark jaggery)
1/2 cup coconut milk (full-fat)
1/4 cup coconut oil
1 tsp sea salt
1/2 cup whipped coconut cream (chilled)
Instructions
Prep all ingredients and chill equipment
Blend 1 1/2 cups frozen mango cubes with 2 tbsp matcha powder in a food processor
Transfer matcha-mango mixture to an 8×8-inch baking dish
In a saucepan, whisk remaining matcha powder, palm sugar, coconut milk, and 1 tbsp matcha into a custard-like consistency (medium heat for 4-5 minutes)
Stir in coconut oil and sea salt until smooth; let cool slightly
Pour custard over mango base in baking dish
Refrigerate for 20 minutes
Top with remaining 1/2 cup frozen mango cubes and whipped coconut cream before serving
Notes
Use ripe Cavendish mangoes for optimal sweetness
For a smoother custard, strain mixture through a sieve
Store in air-tight container for up to 3 days
Substitute coconut oil with palm fruit puree for lower fat content
- Prep Time: 30
- Cook Time: 15
- Method: Blending
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup (125g)
- Calories: 250
- Sugar: 18g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 14g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg