Recipe: Mango-Coconut Desserts


Mira Clayborn, Layout Editor


  • Fresh ripe mangos, pureed – ½ cup
  • Coconut yogurt – 1 cup 
  • Honey – 2 to 3 tablespoons
  • Mint leaves, for garnishing (optional)



  1. Chop the mangoes and puree them. Pour the mixture in a piping bag and set aside.
  2. In another bowl, combine the coconut yogurt and honey. Add honey as required as per tastes. Mix well and pour the content in a piping bag.
  3. In shot glasses, squeeze the mango puree through the piping bag, filling the glass up to 1/4th. Then, squeeze the coconut yogurt mixture in the same manner, filling the glass up to 3/4th. Add some more of the mango puree on top of it and garnish with some mint leaves.
  4. Refrigerate for 30 minutes before serving. 


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