Mango Coconut Creams
Recipe: #34295
February 13, 2020
Categories: Desserts, Eggs, Coconut, Mango Vegetarian, Gelatin/Jello, more
"From our weekday newspaper The West Australian. Times are estimated but does need long refrigeration time so do the day before or first thing in the morning."
Ingredients
Nutritional
- Serving Size: 1 (143.3 g)
- Calories 124.4
- Total Fat - 3.7 g
- Saturated Fat - 1.4 g
- Cholesterol - 114.7 mg
- Sodium - 80.5 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 0.6 g
- Sugars - 15.9 g
- Protein - 4.7 g
- Calcium - 43.6 mg
- Iron - 0.7 mg
- Vitamin C - 7.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place eight dariole moulds (1/2 cup capacity) on a tray.
Step 2
Chop mango flesh and blend until pureed (you will need 3/4 cup).
Step 3
Dissolve sugar in water in a saucepan over a medium heat (mixture should be hot, but don's boil).
Step 4
Remove from heat and sprinkle over gelatine and whisk until dissolved.
Step 5
Gradually whisk in both milks, then egg and mango puree and then divide evenly among moulds and then cover and refrigerate overnight until set.
Step 6
To serve - run a small sharp knife around the inside of each mould and turn out onto serving plates and serve with strawberries and coconut.
Tips
No special items needed.
1 Reviews
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