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