Mango in Vanilla Coconut Milk

Peel the mangoes and cut the flesh into balls (preferably with a ball cutter) or cut into decorative cubes with a knife. Place in a bowl and chill thoroughly in the refrigerator for at least 1 hour. Cut the vanilla bean in half lengthwise and scrape out the pith with a sharp knife. Heat the vanilla pulp with the coconut milk and sugar over low heat, stirring constantly, until the sugar has dissolved. Remove from heat and also refrigerate. Arrange the chilled mango balls in bowls and pour the cold coconut milk over them. Decorate with a few mint leaves.

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