These mango and passionfruit pots are a luscious, tropical-tasting dessert.
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
SAVE 20% ON THE BRILLIANT FAST 800 RECIPE BOOK
The Fast 800 Recipe Book by Dr Clare Bailey and Justine Pattison with foreword by Dr Michael Mosley will be published by Short Books on Thursday 13 June, price £14.99. To order a copy for £11.99 until 23 June, call 0844 571 0640; p&p is free on orders over £15. Visit thefast800.com for more information about the programme and advice on how to lose weight, stay healthy and live longer.