Chè xoài, Vietnamese mango dessert

Directions

1. Peel the mango, cut it into pieces, and set aside some for the filling. ≈ 8 min
2. In a blender, combine the remaining mango, coconut milk, and plain yogurt until smooth. ≈ 4 min
3. Pour, mix into a saucepan, add sugar and vanilla, and simmer for 5 minutes. ⏱ 5 min
4. Let the crème brûlée cool, adding fresh water if needed. ⏱ ≈ 20 min
5. In a bowl, place the white tranzhou in cold water to cool them and drain them. ≈ 2 min
6. Add the remaining mango and lime pieces to the chilled dessert. Serve immediately. ⏱ ≈ 20 min