Main ingredients
Fresh mango, peeled and cut in bite size, 100g Lychee, peel and pitted, 50g Coconut flower syrup, 3 tbs French vanilla ice-cream as optional Petals of fresh rose and jasmine flower to garnish
Method of preparation
Arrange the mango and lychee in a dessert bowl. Add the coconut flower syrup over the fruits. Add the ice cream, if desired. Garnish the desert with the rose petals and jasmine flowers for additional fragrance.
My note
I like a small touch of freshly ground pepper over the desert like this just to give that extra spicy crunch!
