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Recipe details
Yellow Melon, Blueberry and Mascarpone Curry Dessert
A quick fresh-fruit dessert with curry-scented blueberry and coconut compote folded with mascarpone, cool yellow melon, and toasted coconut.
≈ 151 kcal/100 g · ≈ 467 kcal/serving
25 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
yellow melon, peeled and cut into 1/2-inch cubes140 g
fresh blueberries70 g
mascarpone, fresh/unaged spread80 g
full-fat coconut milk60 ml
light brown sugar12 g
mild curry powder1 g
lime juice5 ml
unsweetened toasted coconut flakes10 g
Cookware and utensils
Small saucepan
Heatproof bowl
Serving bowl
Rubber spatula
Directions
01
Combine the coconut milk, brown sugar, curry powder, and lime juice in the saucepan.
Products
full-fat coconut milk — 60 ml; light brown sugar — 12 g; mild curry powder — 1 g; lime juice — 5 ml
Action
Combine
Time
1 min
Temperature
Room temperature
02
Bring the coconut mixture to a gentle simmer over medium-low heat.
Products
full-fat coconut milk — 60 ml; light brown sugar — 12 g; mild curry powder — 1 g; lime juice — 5 ml
Action
Simmer
Time
3 min
Temperature
Simmering, about 90°C/194°F
03
Add the blueberries and simmer until several berries burst and the liquid lightly coats a spoon.
Products
fresh blueberries — 70 g
Action
Cook
Time
5 min
Temperature
Simmering, about 90°C/194°F
04
Transfer the blueberry compote to the heatproof bowl and cool it for 10 minutes.
Products
fresh blueberries — 70 g; full-fat coconut milk — 60 ml; light brown sugar — 12 g; mild curry powder — 1 g; lime juice — 5 ml
Action
Cool
Time
10 min
Temperature
Cool to room temperature
05
Fold the mascarpone into the cooled compote until broad white-and-purple streaks remain.
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