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from the kitchen of Sharmagne Leland-St. John 3 ripe mangoes 3 ½ ounce container of plain Greek yoghurt ½ cup coconut milk ½ cup light cream 1 tablespoon plus 2 teaspoons lime juice 1 teaspoon lime zest 2 teaspoon honey ½ Serrano pepper, minced 1 small scoop Lime-Basil sorbet ½ cup toasted shredded coconut 4 Pickled shrimp per serving Slice the mangoes in half. Remove the seed. With a spoon scoop out the fruit from the rind and put into the bowl of a food processor fitted with a blade. Add the next seven ingredients to the bowl and pulse until smooth. Chill for several hours or overnight in the refrigerator. To serve, add a scoop of the sorbet to each of 4 bowls. Pour the chilled soup over the sorbet. Add the shrimp. Sprinkle with the toasted coconut over the top and serve immediately.
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