Otai

Ingredients

• 1.2 kg watermelon flesh, seeds picked out
• 400 g ripe mango flesh, or pineapple
• 150 g fresh coconut meat, coarsely grated
• 300 ml first pressing coconut cream
• 400 ml cold water
• 60 g sugar, or to taste
• ice, to serve

Equipment

Blender · Grater / zester

The words inside

WatermelonMango

Allergen screen

None found among the 14 screened.

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Grate the watermelon down the coarse holes of a box grater over a wide bowl so it comes away in threads and juice; do not put it near a blender.
2. Grate the mango the same way and tip it in with every drop of juice it gives up.
3. Stir through the grated coconut, the coconut cream, the cold water and the sugar, then taste; it should be barely sweet, because the fruit keeps releasing sugar as it stands.
4. Chill for an hour until it is properly cold, stir once more to bring the coconut back up from the bottom, and serve over ice with a spoon in the glass.