Seasonal Berries with Mango Coconut "Sabayon"

from The Cancer Fighting Kitchen Cookbook
recreated by Sisi Damner

serves 8 with extra sauce left over

1 14-ounce can coconut milk
2 cups chopped ripe mango
pinch of sea salt
1 tablespoon maple syrup
juice from 1 freshly squeezed lime
4 or more cups of organic berries of your choice
2 tablespoons chopped mint

Put the coconut milk in a saucepan and stir until it is homogenous. Stir in the mango and sea salt; simmer covered for about 15 to 20 minutes. The mango should be soft. Pour the mixture into your food processor or blender, add the maple syrup and lime juice, and process until smooth.

Divide the berries in bowls and spoon about 1/4 cup of the warm sauce over them. Garnish with mint.

Winnie Parker sent me The Cancer Fighting Kitchen Cookbook. We have LOVED so many recipes from it. This is one that will wow your guests with not too much effort. The colors are spectacular, and the taste is also.