Mango Coconut Ice Cream Pies With Blackberry Sauce Food

BLOW-YOUR-MIND COCONUT-MANGO PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Pulse graham crackers, 1/2 cup coconut, and powdered sugar for crust together in a food processor until finely ground. Add butter; blend until well combined. Press mixture firmly into the bottom and up the sides of a 9-inch metal pie pan. Crust will be generous.
• Bake in the preheated oven until lightly browned, 12 to 15 minutes.
• Beat egg yolks in a bowl with an electric mixer on medium speed until thick and light in color, about 4 minutes. Beat in sweetened condensed milk, 2 minutes more. Stir in mango puree and lime juice. Pour mixture into crust.
• Bake until just set in center when gently shaken, about 30 minutes. Cool pie completely and chill at least 2 hours.
• To make topping, beat together egg whites, white sugar, and salt in a bowl set over a pan of simmering water. When sugar dissolves and mixture is hot to the touch, 3 to 4 minutes, remove from heat. Beat with an electric mixer until stiff peaks form, about 10 minutes. Transfer mixture to a piping bag with a large open tip or a zip-top plastic bag with 1/2 inch of a corner snipped off. Pipe onto chilled pie.
• Set an oven rack 6 inches from the heat source and preheat the oven's broiler to low heat.
• Broil pie in the preheated oven just until top is toasted, 2 to 3 minutes, watching closely to avoid burning. Sprinkle with coconut.

FROZEN TROPICAL TERRINE WITH MANGO-BLACKBERRY SAUCE

Steps:

• Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap in each direction, leaving overhang. Sprinkle 1 1/4 cups toasted coconut over bottom of pan. Microwave 1 pint pineapple-coconut ice cream on low in two or three 10-second intervals until slightly softened. Drop ice cream by large spoonfuls over coconut in pan, then spread in even layer; freeze 15 minutes. Microwave mango sorbet on low in two or three 10-second intervals until slightly softened. Drop sorbet by large spoonfuls atop ice cream, then spread in even layer; freeze 15 minutes. Repeat with boysenberry sorbet, then remaining 1 pint ice cream. Sprinkle remaining coconut over top; press to adhere (filling will extend slightly above pan). Cover with plastic wrap overhang; freeze overnight. (Can be made 3 days ahead. Keep frozen.)
• Combine mango, blackberries, and sugar in medium bowl. Scrape in seeds from vanilla bean; add bean and toss. Let stand at room temperature until juices form, tossing occasionally, about 2 hours. (Can be made 4 hours ahead. Cover and chill.) Discard vanilla bean.
• Using plastic wrap as aid, lift terrine out of pan; remove plastic wrap. Cut terrine into 3/4-inch-thick slices. Place on plates; spoon sauce over and serve.

MANGO-COCONUT ICE CREAM PIES WITH BLACKBERRY SAUCE

Steps:

• Line six 3/4-cup custard cups or ramekins with double layer of plastic wrap, leaving 3-inch overhang. Spoon 2 tablespoons toasted coconut into bottom of each cup. Divide coconut ice cream among custard cups (about scant 1/3 cup each); spread evenly and press to compact. Sprinkle 1 tablespoon coconut over ice cream in each cup. Spread mango sorbet evenly over, dividing equally. Cover with plastic wrap overhang. Freeze until firm, at least 4 hours.
• Puree blackberries with juices in processor. Strain puree into medium bowl, pressing on solids to extract as much fruit and liquid as possible. Discard solids in strainer. Stir sugar and liqueur into blackberry puree. (Pies and sauce can be made 3 days ahead. Keep pies frozen. Cover and chill sauce.)
• Using plastic wrap overhang as aid, pull out pies from custard cups and invert pies onto plates. Peel off plastic. Spoon blackberry sauce around each pie; serve.

MANGO COCONUT ICE CREAM

Steps:

• Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.
• Bring milk just to a boil in a 2- to 3-quart heavy saucepan. Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Remove from heat, then stir in mango mixture until combined well.
• Pour custard through a fine-mesh sieve into a large bowl (to remove any strings from mango), discarding solids, and cool to room temperature, stirring occasionally. Chill custard, covered, until very cold, about 4 hours.
• Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.

COCONUT ICE CREAM WITH MANGO & PASSION FRUIT

Steps:

• Scoop the ice cream into bowls. In a small bowl, mix the mango with the lime and pour it over the ice cream. Spoon the passion fruit over the top and sprinkle over the toasted coconut.

COCONUT CREAMS WITH MANGO & LIME

Steps:

• Pour the coconut cream and double cream into a heavy-based saucepan with the sugar, broad strips of lime zest and crushed coconut, then set over a low heat, stirring a little to help the sugar dissolve. Turn the heat off just before it boils and leave to infuse for 1 hr (longer is fine). Strain and throw away the solids.
• Soak the gelatine in cold water for 10 mins to soften. Reheat the coconut mixture until hand-warm (if it's too hot, the panna cotta will not set properly). Stir in the lime juice.
• Lift the gelatine from the water and squeeze out the excess liquid. Stir into the coconut mixture. Divide between four metal moulds, each with a capacity of 125ml, or up to six teacups or small bowls if you're not turning out the panna cotta. Leave to cool, then put in a small roasting tin (just to transport them). Cover and chill in the fridge for about 4-6 hrs.
• Cut off the two 'cheeks' of the mango. (You could use the rest of the flesh for a smoothie). Place them, cut-side down, on a chopping board, then cut on an angle into thin slices. Transfer to a bowl and pour the lime juice over them.
• If you want to turn out the panna cotta, dip the moulds in to a bowl of boiling water for 5 seconds and loosen the edges with a knife. For each one, put a plate over the mould, turn the mould over while holding the plate in place, and shake. The panna cotta should slip out. Garnish with fine strips of lime zest, if you like. Serve alongside the lime-marinated mango.