When a close girlfriend (who happens to have a gorgeous blog about vintage treasures) asked me what a North Americanized girl can do to impress traditional Chinese in-laws, I was stumped.
After a brief pause, I replied, “offer to cut fruit after dinner”. My Asian dinner guests laughed, contemplated, and agreed
A shared plateful of fresh fruit is the essential way to end a meal in many Asian cultures. Alongside a pot of steeped tea, it is the cultural equivalent to the West’s coffee and pudding.
While my loyal readers know about my mango obsession by now, my truly utmost favourite fruit is called MANGOSTEEN.
Mangosteen is a tropical fruit that immediately triggers memories of my grandmother. After a long night of cooking up a storm for 30+, she quietly sat and peeled mangosteen for us. Once the tough, leathery shell is cracked or carefully sliced open, white petals of juicy, floral flesh emerge from its ruby red cover.
If you held a knife to my throat and forced me to describe its distinct, incomparable flavour, I would say it’s reminiscent of a delicate, tart lychee with the slightest tinge of pineapple and rose.
Mangosteens are difficult to come by in North America because they do not store or ship well. In the limited time they are available in Vancouver during the summer, they are quite pricey so imagine my surprise when I was presented with a bowlful of these precious jewels! My mind raced to create the perfect dessert to exhibit its glory.
… limited only to the contents of my fridge and pantry… and with only several minutes to whip it up on the whim.
So here it is, something that is:
and fantabulous altogether. That, my girl, is how you impress the in-laws.
Avocado Coconut Mousse
- 1 ripe avocado
- 1/2 can coconut milk
- 2 tbs. sweetened condensed milk
- 1 tsp. lime juice
- 2″ x 2″ piece of honeycomb, cut into little bits. (Substitute with 1.5 tbs of honey if unavailable.)
- 1 cup natural yogurt
- Flesh of as many mangosteens you can obtain. (nom on the segments with the pit. Be careful not to add those to the dessert!)
- Finely chopped almonds
Add all of the Avocado Coconut Mousse ingredients into a blender, blend until smooth, chill.
Mix the honeycomb with the yogurt, chill.
Layer the mousse and yogurt into sparkly glasses.
Top with mangosteen segments. Sprinkle with chopped almonds.
Serve to eagerly awaiting guests.