Fast 800 recipes: Mango and passionfruit pots

These mango and passionfruit pots are a luscious, tropical-tasting dessert.

fast 800 recipes mango and passionfruit pots
Smith & Gilmour

SERVES 4

10g unsweetened desiccated coconut
2 passionfruit, halved
1 small ripe mango (around 300g), peeled, stoned and diced
finely grated zest of ½ small lime (optional)
300g coconut milk yoghurt, well chilled

1. Place the coconut in a small saucepan and toast over a medium heat for 2-3 minutes, stirring regularly. Leave to cool.

2. Use a teaspoon to scoop the passionfruit out of the shells and place in a bowl. Add the mango and lime zest, if using, then stir well.

3. Divide the mango and passionfruit mixture between four glass tumblers or dessert dishes, saving a little for decoration.

4. Top with the yoghurt, then finish with the toasted coconut and reserved mango mixture.

COOK’S TIPS Make these with full-fat live Greek yoghurt, if you prefer, for 168 cals per pot.

ON 5:2 NON-FAST DAYS
Toast some mixed nuts with the coconut in step 1 to make a richer topping.

NUTRITION PER SERVING CALS 207, PROTEIN 3g,FAT 16g, FIBRE 3.5g, CARBS 11g

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