Keto Chilean Mango Ceviche Delight: A Heavenly Fusion of Tropical Flavors
Discover a delectable and advanced dessert that's perfect for those on the Keto diet with our Keto Chilean Mango Ceviche Delight recipe. Experience an exotic fusion of tropical flavors, combining traditional Chilean ceviche techniques with sweet mangoes in this low-carb, high-fat treat. Elegant and sensory, this dish is not only visually stunning but also mouthwatering delicious.
Allergens
None (besides potential coconut sensitivity)
Ingredients
- 2 large ripe mangoes, peeled and diced
- 1/4 cup freshly squeezed lime juice
- 1/4 cup full
- fat coconut milk
- 1 tablespoon granulated erythritol (keto
- friendly sweetener)
- 1 teaspoon minced fresh mint leaves
- A pinch of sea salt
- Optional: toasted coconut flakes and fresh berries for garnish
Instructions
- In a large bowl, combine the diced mangoes with the lime juice, allowing them to marinate for at least 20 minutes in the refrigerator to let the flavors meld together.
- In another bowl, whisk together the coconut milk, erythritol, and mint leaves until fully combined.
- Remove the marinated mangoes from the fridge and gently fold them into the coconut mixture, taking care not to break the fruit pieces. Season with a pinch of sea salt for added depth.
- Cover and chill the ceviche in the refrigerator for an additional 15 minutes before serving.
- To serve, garnish with toasted coconut flakes and fresh berries if desired, ensuring each serving is beautifully plated.
Chef’s Insight
The combination of sweet and tart flavors in this dessert is reminiscent of a classic Chilean limonada, while the use of coconut milk and mint bring a tropical twist.
Notes
Feel free to adjust the sweetener according to your preferred level of sweetness.