Mango desserts with Lara Ariss
Each season, Lara Ariss (chef, author and caterer) shares a straightforward approach to preparing dishes with fresh seasonal produce.
Serves 8 to 10 Preparation 20 mins Cooking 10 mins
INGREDIENTS For the labneh mousse
• 400g labneh • 360ml heavy cream • 45g caster sugar • ½ vanilla bean, split and
For the mango coulis
• Juice of 1 mango • Juice of ½ lemon • 1 tbsp caster sugar
• Mango slices • Pistachios, finely chopped
1. In a medium bowl, with a whisk attachment, whisk all the ingredients for the labneh mousse to medium peaks and until light and fluffy. 2. In a small saucepan, over medium heat, place all the ingredients for the mango coulis. Cook stirring constantly until the mixture starts to bubble and slightly thicken; about 10 minutes. Remove from the heat and set aside. 3. Using a piping bag, pipe the labneh mousse into serving bowls and drizzle with the mango coulis. Top each bowl with mango slices and pistachios. Serve immediately.