Mountain Produce Glasshouse Pink Mammoth Custard Apples and Green Valley Finger Lime Salad with Vanilla Coconut Yoghurt and Native Mint

Delicious recipe by Matt Golinski

Ingredients:
500gm ripe Mountain Produce Pink Mammoth custard apple
500gm vanilla coconut yoghurt
2tbs Green Valley finger lime pulp
2tbs brown sugar
juice of 1 lime
¼ cup native or regular mint sprigs

Method:
Whisk together the brown sugar and lime juice until the sugar has dissolved.
Break open the custard apple and gently flake the flesh, removing seeds as you go.
Gently stir through the lime juice mixture.
Divide the yoghurt between 4 glasses and top each with ¼ of the custard apple mixture.
Sprinkle with the finger lime pulp and garnish with mint.