• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Ingredient

  • Soft Coconut Base:
  • 70g dessicated coconut
  • 30g flour
  • 60g icing sugar
  • 20g cream
  • 2 egg whites
  • 70g castor sugar
  • Mango Mousse:
  • 225g fresh Indian Mango (Alfonso), pureed
  • 1 1/2 teaspoons gelatine powder
  • 45g sugar
  • 200g whipped cream
  • 200g mango cubes (optional)


  1. To make Soft Coconut Base: In a bowl, mix dessicated coconut, flour, icing sugar, cream and one egg white to form a paste.
  2. In a mixer, whisk one egg white until soft peaks form. Add in castor sugar a little at a time and whisk until mixture is stiff.
  3. Fold this into the dessicated coconut paste. Fill the mixture into a piping bag and pipe onto a lined 16cm round baking tray. (This recipe makes two discs.)
  4. To make Mango Mousse: In a bowl, combine the mango puree and gelatine and allow to soak for 15 minutes.
  5. In a pot, combine the mango mixture and sugar and warm to 40°C. Remove from heat and fold in the whipped cream.
  6. To assemble: Line the bottom of an 18cm round pan with a coconut disc. Scatter mango cubes, if using, and fill half the pan with the mango mousse.
  7. Place a second disc on the mousse and pour the remaining mousse to the rim. Freeze at least 4 hours before serving.

You may also like

Leave a Reply

Your email address will not be published.