Roasted mango with whipped coconut

Caramelised mango and coconut – a match made in heaven! This method utilizes fresh cream to help create the perfect soft peak texture and flavour balance with coconut cream. Topped off with toasted buckwheat and coconut flakes, this dessert recipe will dazzle your dinner party guests.

Roasted mango with whipped coconut Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Mangoes

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Ingredients

• 2 large mangoes
• 120 g thin cream
• 120 g coconut cream
• 25 g coconut flakes
• 20 g buckwheat
• 100 g dark brown sugar
• sea salt flakes
• kithul for drizzling (Sri Lankan palm treacle)

Resting time: 15 minutes

Instructions

1. Preheat the oven to 220°C. Cut and peel the mango cheeks and set aside. Scrape away any mango flesh from the mango seed with a spoon and place into a blender or food processor. Blend until smooth.
2. In a large mixing bowl, combine the cream with the coconut cream. Whisk until soft peaks form. Fold through the mango purée. Refrigerate until required.
3. Toast the coconut flakes and buckwheat in a small frying pan over medium-low heat, tossing occasionally for 3-4 minutes, or until the coconut is golden-brown. Remove from the heat.
4. Place a large frying pan large enough to hold the mango cheeks into the oven. Meanwhile, spread the brown sugar evenly onto a plate, then press the mango cheeks into the sugar, turning to coat both sides. Once the frypan is smoking, place the mango cheeks flat-side down into the pan and roast for 3-4 minutes, or until caramelised and slightly burnt. Roll the mango cheeks around to collect as much sugar as possible before transferring them to a plate to cool.
5. To assemble, place a mango cheek flat side down on a plate. Spoon over the whipped coconut cream. Garnish with sea salt and kithul. Finish with the toasted coconut flakes and buckwheat.

Note

• All parts can be made ahead and assembled when ready.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Mangoes

Watch The Full Episode Here

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Watch The Full Episode Here

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