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A
sweet and simple Thai dessert. Perfect for cooling the palate
after a hot Thai curry.
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| ¼
cup water |
| 1
tablespoon superfine (caster) sugar |
| 1
teaspoon lime zest |
| 2
tablespoons lime juice |
| 2
tablespoons shredded dried coconut |
| 2
mangoes—peeled and cubed |
COMBINE
the water, sugar, lime zest and juice in a small saucepan,
stir to combine, simmer gently for 5 minutes until reduced
by about half, then strain to remove the zest. TOAST the coconut
in a frying pan over a medium heat. ARRANGE the cubed mango
on plates, drizzle with the lime syrup and sprinkle with toasted
coconut to serve.
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