Ingredients – 4 servings
- Add the frozen mango, lemon juice and sugar into a saucepan. Stew on a low heat for about 10 minutes.
- Set aside to cool to room temperature and then blend with the mint and 10cl of water until a soup-like consistency is obtained.
- Chill in the refrigerator for at least four hours.
- Whip the cream.
- Serve the mango coulis in shallow bowls.
Arrange a quenelle of cream in the middle.
Decorate with dotted lines of Raspberry and Basil coulis.