Embark my cooking experience on “30 Minutes Organic Meals”
Thank you Alce Neo Singapore and Singapore Home Cook for giving me this opportunity.
Come, join Singapore Home Cook to share your cooking experience.
Pomelo a citrus fruit with an appearance of a big grapefruit but not as big as a basket ball.
Rich in Vitamin B and C with a significant contents of beta carotene and folic acid with an amazing Potassium content.
Its also the time of the year where Pomelos are easily available especially during Mid-Autumn Festival.
Here’s how you can prepare a bowl of refreshing Pomelo Mango Dessert.
One large Ipoh Pomelo
3 large Thai mangoes
2 tablespoons Alce Nero Organic Wildflower Honey
Cut the Pomelo about quarter inch deep across the fruit and divided them into five or six segments depending on the size of the fruit.
Trimmed off any excess white pith to get into the pomelo arils using a sharp kitchen knife to remove each layer.
I prefer to keep the fresh of the pomelo in a Lock and Lock container and store in the chiller and serve the dessert later.
Remove the Mango skin and cut them into slices and blend into puree.
In a mixing bowl, add ice water, mango puree and your desired amount of Alce Nero Organic Wildflower Honey together with the Pomelo fresh and mix well.
Its best to serve this dessert chill.
Divide the Pomelo Mango dessert into bowls and add a few small ice cubes before serving.
With out current haze condition, anyone would love to have a bowl of chilled Pomelo Mango Dessert.
Check out here for recipes using Alce Nero organic products.
For more mangolicious desserts, check out here