Avocado Cream with Mango

Ingredients

• 20 g coconut chips (2 tbsp)
• 2 sprigs Mint
• 1 Organic Lime
• 2 ripe avocados
• 1 tbsp rice syrup
• 100 g coconut cream
• 3 passion fruits
• 1 ripe Mango
• 8 physalis

Instructions

1. 1.

   Toast coconut chips in a hot pan without oil for 3 minutes over medium heat. Then set aside, let cool and break into smaller pieces.

2. 2.

   Wash mint, shake dry and roughly chop the leaves. Rinse lime under hot water, dry rub, grate the zest and squeeze out the juice. Halve avocados, remove pits, lift flesh from skin and cube roughly. Blend avocado flesh with half the lime juice, lime zest, rice syrup and coconut cream using an immersion blender until smooth and pour into 4 glasses.

3. 3.

   Halve passion fruits, extract pulp removing seeds and place in a bowl. Peel mango, cut flesh away from pit and dice into ~1 cm cubes. Clean physalis, wash, pat dry and halve them.

4. 4.

   Add the fruits to the bowl with passion fruit pulp and mix with remaining lime juice. Distribute the fruit mixture into the glasses and garnish with coconut chips and mint before serving.