Strawberries with Mango Coconut “Sabayon”

Adapted from Rebecca Katz’s Cancer Fighting Kitchen cookbook

1 14-ounce can coconut milk
1 ½ cups chopped fresh mango
pinch of sea salt
¼ teaspoon agave nectar
½ teaspoon freshly squeezed lime or lemon juice
3 cups organic strawberries, hulled and halved
fresh mint, for garnish (optional)

Put coconut milk in a saucepan and stir until homogeneous. Stir in the mango and salt and simmer, covered, over medium-low heat until the mango is soft, 15-20 minutes.

Pour the mixture into a blender or food processor. Add agave nectar and lime juice, and blend until smooth. Spoon over fresh organic strawberries and serve garnished with mint if desired. 

This printable recipe is from Jeanette's Healthy Living.