Coconut Mango Sponge Food

COCONUT & MANGO SPONGE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin with 2 strips of criss-crossed baking parchment. Dry the mango pieces on some kitchen paper, then chop into 3cm pieces and set aside.
• Place the butter and sugar into a bowl, and whisk until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Use a spatula to fold through the flour and coconut, then the mango pieces and yogurt. Scrape the mixture into your tin and smooth over the surface, then sprinkle with a little extra coconut. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. This cake is delicious served warm with an extra blob of coconut yogurt, or just as good cold. Keeps in a tin for up to 3 days.

COCONUT-MANGO SLAW

Steps:

• Whisk 3/4 cup canned coconut milk with the juice of 3 limes. Add one 14-ounce bag coleslaw mix, 1 mango (cut into matchsticks) and 1 cup chopped roasted salted peanuts; toss and season with salt and pepper.

COCONUT MANGO POPS

Steps:

• Put the ancho and coconut in an electric spice grinder and pulse until ground. (You don't want it too fine; a tiny bit coarse is great.) Combine this mixture with the lime zest and sugar in a bowl and toss to combine.
• Cut an end from 1 mango so it sits straight. Use a sharp knife to cut down and peel off the skin. Cut the flesh from the mango in planks, getting as close to the pit as you can. Cut the planks into wide pieces (you'll get 5 to 6 pieces out of 1 mango). Repeat with the remaining mango to get 10 to 12 pieces total.
• Stick a lollipop stick in each piece of mango and sprinkle them all over with the coconut-chile mixture. Sprinkle lightly with the flaky salt and serve.

MANGO & COCONUT TRIFLES

Steps:

• Put the gelatine in a bowl, cover with cold water and leave to soak for 10 mins. Meanwhile, warm the orange juice in a small pan over a low heat. Squeeze the water from the gelatine, then whisk into the juice over the heat until the gelatine has dissolved. Don't let the mixture bubble, or the jelly won't set. Stir in the mango pulp until combined.
• Divide the sponge fingers between four dessert glasses, breaking to fit if needed, and press into the bases. Pour over the rum, then add a few mango slices and four raspberries each. Spoon the jelly mixture into the glasses so the fruit and sponges are covered. Chill for 2 hrs until set.
• Meanwhile, heat the coconut milk in a saucepan over a medium heat, stirring continuously until reduced by about a third. Whisk in half the cream and all the vanilla, then bring everything to a simmer.
• Mix the egg yolks with 50g sugar, the cornflour and milk in a large heatproof bowl until smooth. Slowly pour in the hot coconut cream while whisking to incorporate. Return to the saucepan over a medium-low heat, stirring for 5-7 mins until you have a thick but pourable custard. Remove from the heat, pour into a bowl and cover the surface with baking parchment. Leave to cool completely, then chill for at least 1 hr, or up to 24 hrs.
• Pour the custard over the set jellies and chill for another 2 hrs.
• Heat the oven to 160C/140C fan/gas 5. Sprinkle the coconut flakes over a baking sheet and bake for 4 mins, or until just toasted.
• Whip the remaining cream with the rest of the sugar to soft peaks using an electric whisk and spoon over the custard layer. Sprinkle over the lime zest and toasted coconut. Will keep chilled for up to 24 hrs.

COCONUT MANGO SMOOTHIE

Steps:

• Place all of the Ingredients in blender and blend until smooth.

COCONUT MANGO PUDDING

Steps:

• Blend 1 1/2 cups mango in blender. Reserve remaining 1/2 cup.
• Combine sugar, cornstarch and salt in a medium sauce pan (non-aluminum).
• Add eggs and Coconut Milk and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens. If lumps start to form, turn heat to low, and whisk vigorously until smooth. Remove from heat.
• Gently stir blended mango into pudding. Pour into small custard cups or decorative bowl. Cover and refrigerate until cool. Option: Decorate with toasted coconut & reserved mango before serving -- or just eat them remaining 1/2 cup of mango by your bad self.

COCONUT-MANGO MALVA PUDDING

Steps:

• In large bowl, beat eggs, sugar, apricot preserves and butter until combined. Add coconut milk, vanilla and vinegar; stir to combine (batter will be thin). In another bowl, whisk flour, baking soda and salt. Gradually stir flour mixture into batter just until moistened. Transfer to a greased 5-qt. slow cooker. Cook, covered, on high until a toothpick inserted in cake comes out with moist crumbs, 2-1/2 to 3 hours., Meanwhile, for sauce, whisk together coconut milk, butter, sugar, apricot preserves and extract until smooth. Poke holes in warm cake with a skewer or chopstick. Pour mixture evenly over pudding; let stand to allow pudding to absorb sauce, 15-20 minutes. Serve with chopped mango, coconut and a dollop of whipped topping.