Mango & Coconut Delight (Gluten Free)


Total Time
Cook Time
Prep Time
02hrs 30mins
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Mango & Coconut Delight (Gluten Free)

Line a 20 cm spring form tin with silicon paper. Pre heat oven to 160°C.

For the Base

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.
For the Mousse
Place Mango Mousse Mix and cold milk into a mixing bowl. Using an electric mixer, whisk on medium for 1 minute until combined.
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

Soften gelatine in iced water. Place half the mango pulp and sugar into a small pot and simmer until the sugar has dissolved.
Squeeze excess water from softened gelatine sheets and dissolve in warm mango.
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.
Remove mousse cake from the spring form tin, portion into 10 pieces.

To Serve

Place a portion of mousse cake on a plate. Garnish with fresh mango slices and toasted, shaved coconut.
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Edlyn Foods Pty Ltd

  • 13 Ricky Way, Epping, Victoria, Australia
  • 03 8401 0000
  • 03 8401 0099

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