PACK­ING A PUNCH

EN­JOY YOUR FAVOURITE COCK­TAIL AS A FRESH FRUITY DESSERT WITH THESE DE­LI­CIOUS MANGO AND CO­CONUT MAR­GARITA BITES

Central Queensland News - - TASTE - WORDS: TRACY RUTHER­FORD PHOTO: NIGEL LOUGH TASTE.COM.AU

Makes 24

IN­GRE­DI­ENTS

75g cup) self-rais­ing flour

75g cup) plain flour

85g (1 cup) des­ic­cated co­conut

110g cup) caster sugar

125g but­ter, melted, cooled

1 egg

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

MANGO TOP­PING

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

METHOD

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.

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