Mango Purée with Mixed Berries and Cointreau
2 largemangoes, peeled, stone removed and diced
2 cvanilla yogurt of your choice
1/3 corange juice
1 Tbsporange zest
1/4 tsppowdered sugar
How to Make Mango Purée with Mixed Berries and Cointreau
- In a blender, add mango and puré until smooth. In 4 glass dessert bowls, layer puréed mango, yogurt then the remaining puréed mango, leveling each layer. Place bowls on a baking sheet lined with silicone mat and transfer to the refrigerator for 2 hours.
- Meanwhile in a medium bowl, combine mixed berries with orange juice, Cointreau, orange zest and powdered sugar. Stir and transfer to the refrigerator for 2 hours as well.
- When ready to serve, top each glass with the macerated berries using a slotted spoon.