Passing the Tropical Fruit Test: Green Mango Dessert

The other day I was watching a TV series on the preparation of a huge Franco Dragone show. The show followed some gymnasts from Brazil. I saw them buy limes at one of our local supermarkets for making caipirinhas. I winced. Limes here are famously dry and unjuicable. I shrunk in anticipated disappointment. Interestingly, the Brazilians had not juiced the limes, nor mashed them in quarters bits with peel left on, but used whole limes, peeled. But their comments were cleverly cut from the program.

Here is a quick fruit snack using small green-skinned but ripe mangos that do pass a Severe Tropical Fruit test in our northern hemisphere.

Passing the Tropical Fruit Test: Green Mango Dessert

Serves 1

1 small ripe green mango, peeled, flesh removed and chopped
2 tablespoons cottage cheese
1 teaspoon lin seed oil
1 speculoos cookie (can be substituted by bee pollen).

Whisk the lin seed oil in the cottage cheese.

Reduce speculoos cookie to crumble consistency with a fork.

Take a glass, fill with mango, add the cottage cheese on top, and end with the crumbled cookie.