Mangosteens are everywhere now. I don’t know about you but I just love mangosteens and I’m in heaven at this moment in our little island.
So, I just thought that the recipe of this month had to include mangosteens.
It was not easy, but considering that they are so delicious by itselves, it actually makes sense that we don’t find any recipes which include them.
But, I came across this yogurt parfait, which made perfect sense. We also use avocado (that is still in season) in a sweet mousse (as opposed to the last savory recipe) and the mangosteen just comes as the cherry on top, and the result was amazing.
We can have this parfait as a dessert or even as breakfast.
And the best part of it, it’s so easy to prepare. You can literally have it ready in 5 minutes (plus time to chill). So, if you want it for breakfast, just prepare before going to bed and it will be perfect in the morning.
used chopped almonds and cashew nuts to top, but a nice granola would be perfect as well.
And if you don’t want to use condensed milk, just use sugar to taste and you can also sprinkle some honey on top in case you want more sweetness.
1 ripe avocado
½ cup of coconut milk
1 teaspoon of lemon juice
2 tablespoon of sweetened condensed milk
1 cup of natural yogurt
1.5 tablespoon of honey
Mangosteens (one per glass)
Chopped almonds, nuts and/or granola to finish
Add the avocado, coconut milk, sweetened condensed milk and lime juice into a blender. Blend until smooth.
Place the mixture in the fridge to chill.
In a different bowl, mix the honey with the yogurt and chill.
After a couple of hours, layer the avocado mousse and the sweetened yogurt into sparkly glasses. Wine glass is a good option.
Top with the mangosteen. I just peeled it and put it on top of the glass.
Sprinkle with chopped almonds or nuts or granola.
This recipe was inspired by https://www.gourmetfury.com/2009/09/mangosteen-avocado-yogurt-parfait/