1. Zest lemons. Set aside 2 tablespoons of the zest. Place remaining zest into deep dish. Extract juice from lemons. Pour the lemon juice over the lemon zest. Pour cream fraché (or Mexican Crema) into lemon mixture. Stir in honey and cashasa into lemon and cream fraché mixture. Blend until smooth and set aside. Peel and cut bananas and mango into pieces. Prepare fruit skewers by alternating mango and banana slices on each skewer. Place skewers in a shallow serving dish. Drizzle sauce over skewers. Garnish with lemon zest and shredded dry coconut. Keep remaining sauce for dipping. ---------------------------------------------------------------------------
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