Peel the mango. Cut the pulp away from the core and place in a tall mixing vessel (drain the canned mangoes and let them drain). Add sugar, lime juice and coconut milk. Puree everything together with a blender and season with sugar and lime juice. Cover with foil and place in the refrigerator for about 2 hours.
Wash the mint, shake dry and pluck the leaves from the stems. Take the mango cream out of the fridge and stir again. Then fill into dessert bowls and serve garnished with mint leaves.
Warning: The mango should definitely be ripe, otherwise the cream can quickly taste too tart.
Tip: If you use canned mangoes, you should only use half of the sugar at first and then season again to taste.
I made the cream with canned mangoes and it was delicious.
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