Mango and Coconut Ring

Mango and Coconut Ring
Quentin Bacon
Pureed mango adorns a creamy coconut base for a tropical-inspired dessert that looks impressive but is surprisingly easy to make.

Get the recipe.
Serves 6
preparation
25
minutes
cooking
720
minutes

Ingredients

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

Directions

  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.)
Darienne Sutton
August 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 66 %
  • Fat 22 g
  • Sat Fat 15 g
  • Cholesterol 55 mg
  • Sodium 45 mg
  • Carbohydrate 25 g
  • Fiber 2 g
  • Sugar 22 g
  • Protein 4 g
What does this mean? See Nutrition 101.