Mango, Coconut, & Lime Labna Bubbles


  • 100g   Mango, peeled & cut into 5mm cubes
  • ½        Lime, zested, blanched
  • 50g     Coconut, desiccated
  • 200m Greek Yoghurt.
  • Honey


  • Line a chinois with paper towel, and to it the yoghurt and allow to strain into a bucket, in the refrigerator, overnight.
  • The yoghurt should by now be very firm, add the mango, lime, and some honey taste.
  • Mix together, and begin balling into 2 -3 cm sizes.
  • Then roll in the coconut (either plain or toasted)

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