Total Time
03hrs
Cook Time
30mins
Prep Time
02hrs 30mins
Serves
10
Mango & Coconut Delight (Gluten Free)
Method:
Print Recipe
1.
Line a 20 cm spring form tin with silicon paper. Pre heat oven to 160°C.
For the Base
1.
Using an electric mixer, beat egg whites until stiff, add icing sugar gradually until thick and glossy. Fold in coconut and vanilla. Spread mixture evenly in the prepared tin, and cook for 15 -18 min, until golden brown. Cool in the tin.
2.
For the Mousse
3.
Place Mango Mousse Mix and cold milk into a mixing bowl. Using an electric mixer, whisk on medium for 1 minute until combined.
4.
Whisk for a further 6 min on high, scraping down the sides of the bowl occasionally. Pour mousse on top of the cooked coconut base, smoothing the top. Place in the fridge for approx 40 min.
For the Jelly
1.
Soften gelatine in iced water. Place half the mango pulp and sugar into a small pot and simmer until the sugar has dissolved.
2.
Squeeze excess water from softened gelatine sheets and dissolve in warm mango.
3.
Add the remaining mango pulp and mix well. Pour mango mixture evenly over the top of the semi set mousse. Return to the fridge for a further 40 min until the jelly is set.
4.
Remove mousse cake from the spring form tin, portion into 10 pieces.
To Serve
1.
Place a portion of mousse cake on a plate. Garnish with fresh mango slices and toasted, shaved coconut.
Ingredients
Connect with us
Edlyn Foods Pty Ltd
- 13 Ricky Way, Epping, Victoria, Australia
- 03 8401 0000
- 03 8401 0099
- sales@edlyn.com.au
13 Ricky Way, Epping, Victoria, Australia 
03 8401 0000 
03 8401 0099 
sales@edlyn.com.au Customer Service
- 1300 661 908
- 1300 731 651
