When it comes getting your collagen fix, I’d say this is a lot prettier than bone broth, right??
This dish is inspired by mango sago, an Asian dessert made with tapioca-like pearls derived from the palm tree. Sago and tapioca are quite tasty, but don’t offer much nutrition-wise. Peach resin is a perfect substitute for taste and texture, and also gives you a wallop of collagen goodness.
The sweet coconut milk and peach resin mixture is also great for other applications — add it to your iced coffee or matcha for a super-charged pick-me-up. Or, serve it with pineapple for a piña colada vibe. I sometimes steal a couple sips in the middle of the day. The sweetness + healthy fats + pop of collagen always hits the spot.
1 can of light coconut milk
2 tablespoons of blonde coconut sugar (or the sweetener of your choice)
1/3 cup water
2 cups prepared peach resin (see here for instructions)
3 mangos, any variety
black sesame seeds
zest of one lime
Add coconut milk, sugar, and water to a small saucepan and simmer until sugar is dissolved. Add peach resin and simmer on low for 5 minutes. Remove from heat and let cool slightly.
Add to blender and gently blend, breaking the pieces of peach resin into smaller chunks. Chill.
When ready to serve, add coconut milk and peach resin to shallow bowls. Peel and slice mango. You can cut the mango any way you want, but to get the fanning effect, slice the pulp on each side of the mango seed. Choose one pointy end of the mango as your central point. Slice the mango very thinly, radiating from this central point. Make sure your slices do not intersect with one another, because you want the mango half to stay in one piece. When finished, gently pat the top down and to the side so it fans out. Repeat with the rest of the mango halves. Use a spatula to pick up the pieces one by one, and gently lay them on top of the coconut milk and peach resin.
Sprinkle with lime zest and sesame seeds. Serve cold!