Mango and Coconut Ring

Mango and Coconut RingQuentin Bacon
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Serves 6| Hands-On Time: 25m | Total Time: 12hr 00m

Ingredients

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.)
By Darienne Sutton,  September 2007

Nutritional Information

  • Per Serving
  • Calories 300Calories From Fat 66%
  • Fat  22g
  • Sat Fat  15g
  • Cholesterol  55mg
  • Sodium  45mg
  • Carbohydrate  25g
  • Fiber  2g
  • Sugar  22g
  • Protein  4g
What does this mean? See Nutrition 101.

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