Mango and Coconut Ring

Photo by Quentin Bacon
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 300 calories
    • Calories 66 calories from fat
    • Fat 22 g
    • Sat Fat 15 g
    • Cholesterol 55 mg
    • Sodium 45 mg
    • Protein 4 g
    • Carbohydrate 25 g
    • Sugar 22 g
    • Fiber 2 g


  1. Check canola oil for the gelatin mold
  2. Check 2 ripe mangoes, peeled and pits removed
  3. Check 1teaspoon fresh lime juice
  4. Check 1cup heavy cream
  5. Check 1/2cup coconut cream
  6. Check 3 large egg whites
  7. Check 1/3cup sugar


  1. Lightly oil the inside of a gelatin mold or line a 9-inch springform pan with plastic wrap. Place the mangoes and lime juice in a food processor and purée until smooth. Spread evenly over the bottom of the prepared pan and set aside.
  2. In a large bowl, using an electric mixer, beat the heavy cream and coconut cream until soft peaks form. Refrigerate until ready to use. In a separate bowl, beat the egg whites and sugar until stiff peaks form. Gently fold the egg whites into the whipped cream until well combined. Spread evenly over the mango purée, cover, and freeze overnight.
  3. Remove from the pan, discarding the plastic wrap, if used. Slice and serve. (Note: Because the eggs in this recipe are not cooked, there is a risk of food-borne illness.)