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Author Notes: This is just a little touch of summer for any time of the year. You can substitute in whatever fruit is in season. Pineapple and honeydew melon chunks with a few pomegranate seeds are lovely. Sliced strawberries and bananas are a classic combination, or try strawberries and cantaloupe. Maybe kiwifruit chunks with canned mandarin orange segments. Any fruit combination is lightened and brightened by the addition of this smooth and delicate yogurt cream.
This fruit dish makes a refreshing dessert or snack, and is a welcome side dish for an elegant breakfast or brunch gathering. My family loves it anytime.
And if you have a special flavored honey you have been saving, this is the time to bring it out, as its flavor is highlighted at the top of this dish - a little drizzle of sweetness sneaking into every spoonful. —Kitchen Frau
- 2 ripe mangoes
- 2 cups fresh blueberries
- 1 cup good quality natural yogurt
- 1 cup premium canned coconut milk* (see note)
- zest of 1 lime
- juice of 1/2 lime
- 1 teaspoon vanilla
- 1/4 cup honey
- Cut the flesh off the mangoes, peel and cube it. Place it in a bowl with the blueberries. In another bowl whisk the yogurt and coconut milk together until smooth. Remove the outer zest of the lime with a microplane grater and reserve about 1/4 of it for garnish. Stir the rest of it into the yogurt cream, along with the juice of half the lime.
- Gently fold the mangoes and blueberries into the yogurt cream.
- Premium coconut milk is wonderfully rich and smooth. The coconut cream will often separate out from the liquid in the can, so I scrape it all into a bowl and whisk it to meld it all back into a creamy mass, before I measure it. Leftover coconut milk freezes well. I put the leftovers into small containers, or ice-cube trays to freeze, then store the frozen cubes in plastic bags in the freezer, to pop into curries, stir fries, stews, sauces, smoothies - wherever a bit of creaminess would make a dish better.
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