1 large mango, chopped into small pieces
1 table spoon honey
2 table spoons water
1 + 1 table spoons coconut liquor
150 grams (5,30 oz) mascarpone cheese
100 grams (3,5 oz) coconut creme, whipped
In a small saucepan heat the honey, water, 1 table spoon coconut liquor and the mango.
Cook until the mango softens and let it cools to room temperature.
In a large bowl beat the mascarpone cheese with the other table spoon coconut liquor.
Add the whipped coconut cream to the mascarpone cheese and gently fold with a rubber spatula.
Puree the mango mixture with a blender (puree it as finely as you prefer).
Add the mango puree to the mascarpone coconut mixture and gently mix with rubber spatula.
Distribute the creme into small jars or serving glasses and place in the fringe until ready to serve.
Before you serve the creme, sprinkle a little chopped pistachios on top.