PACKING A PUNCH
ENJOY YOUR FAVOURITE COCKTAIL AS A FRESH FRUITY DESSERT WITH THESE DELICIOUS MANGO AND COCONUT MARGARITA BITES
75g cup) self-raising flour
75g cup) plain flour
85g (1 cup) desiccated coconut
110g cup) caster sugar
125g butter, melted, cooled
125ml cup) coconut milk
300ml ctn pouring cream, whipped to soft peaks Pink rock salt, to decorate
Chilli powder, to decorate
Finely grated lime rind, to decorate
500g mango flesh (about 3-4 large mangoes) 60g cup) icing sugar
80ml cup) tequila
2 tbsp fresh lime juice
11⁄2 tbsp triple sec liqueur or Cointreau
1 tbsp gelatine powder
Preheat the oven to 180C/160C fan forced. Grease a 20 x 30cm slice pan and line with baking paper. Sift the flours into a bowl and stir in the coconut and sugar. Make a well in the centre. Add the butter, coconut milk and egg. Stir to combine. Spread mixture into the prepared pan and bake for 20-25 minutes or until light golden and firm to a gentle touch. Cool in the pan for 10 minutes, then turn out on to a wire rack to cool completely.
For the mango topping, process the mango, icing sugar, tequila, lime juice and triple sec until smooth. Place 60ml cup) water in a small microwave-safe bowl. Sprinkle with gelatine. Set aside for 2 minutes to soften. Microwave on high for 20 seconds, until hot. Whisk with a fork to dissolve the gelatine. Cool slightly. Add to the mango mixture and process briefly to combine. Transfer to a bowl and place in the fridge, stirring occasionally, for about 30 minutes, until thickened but not set.
Line the slice pan again with baking paper, extending over the 2 long sides. Place the coconut cake, upside down, into the pan. Spread the mango mixture over the cake and smooth the surface. Place in the fridge for 2 hours until set.
Lightly crush the salt, along with a tiny pinch of chilli, in a mortar and pestle. Use the paper to lift the slice from the pan. Cut into 24 squares. Pipe or spoon the whipped cream on to each square. Sprinkle chilli salt over the top. Scatter over the lime rind. Note: Substitute the alcohol with an equal amount of mango nectar for a non-alcoholic version.