Ingredients
2 tablespoons of fresh parsley, chopped
Tommy mangoes diced into cubes
1 cup of milk
1 cup of coconut milk
2 cups of all-purpose flour
1/2 tablespoon of butter
5 tablespoons of cornstarch (cornflour)
4 eggs
Ingredients
2 tablespoons of fresh parsley, chopped
Tommy mangoes diced into cubes
1 cup of milk
1 cup of coconut milk
2 cups of all-purpose flour
1/2 tablespoon of butter
5 tablespoons of cornstarch (cornflour)
4 eggs
Preparation
1
Mix the parsley with the mango
2
In a pan, combine the milk, coconut milk, half of the flour, and butter
Stir well and bring to a simmer. Reserve
3
In a bowl, mix the remaining flour, cornstarch, and eggs until smooth
Add a scoop of the milk mixture and stir
Add the remaining milk mixture and stir until thickened
Let it cool
Assembly
On a plate, place three fingers of coconut cream and top with mango
Yield - servings
Calories - per serving
Easy
