Tropical Mango Coconut Slice Food

TROPICAL MANGO COCONUT SLICE

Steps:

• Preheat oven to 180 degrees (355F) and line a 20 by 20 cm cake tin (or use a silicone one!).
• In an electric mixer, beat the butter and sugar together until pale and creamy.
• Add the egg and beat until well combined.
• Stir through the flours and press into the base of the tin.
• Combine the mango and passionfruit pulp and spoon over the base.
• Combine the topping ingredients and sprinkle over the fruit.
• Press down gently.
• Bake for 30-35 minutes, until a skewer inserted into the slice comes out clean.
• Cool 10 minutes in the pan, then refrigerate until completely chilled.
• Cut into squares to serve.

TROPICAL COCONUT CAKE WITH MANGO CENTER

Steps:

• Preheat the oven 350 degrees F. Spray a 10-cup Bundt pan with cooking spray.
• Whisk the cake mix, pudding mix, coconut oil, coconut extract, egg whites and 3/4 cup water in a large bowl until completely smooth. Pour into the prepared bundt pan and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Flip the cake out onto a wire rack and place the rack over a baking sheet; let cool completely, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
• Put the chocolate in a medium heat-safe bowl. Put the cream in a medium microwave-safe bowl and microwave until boiling, about 2 minutes. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until completely smooth. Refrigerate until cooled, about 20 minutes.
• Pour the ganache over the cake, making sure to cover the cake completely and letting any excess drip down into the baking sheet beneath the rack. Cover the top and sides with 1 cup of the coconut. Refrigerate until the chocolate is hardened, about 30 minutes.
• Meanwhile, put the mangoes in a blender and puree until smooth. Pour 1 1/2 cups puree into a small saucepan (reserve any leftover puree for another use).
• Stir the sugar into the saucepan with the puree and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Whisk the cornstarch with 1 1/2 teaspoons water in a small bowl until smooth. Pour into the mango mixture and cook until slightly thickened, about 1 minute. Transfer to a small bowl and let cool at room temperature, about 20 minutes.
• Transfer the cake to a serving platter. Pour the mango puree into the hole in the center of the cake, letting it come all the way up to the top but not dripping over the sides. Sprinkle the remaining 1/4 cup coconut on top of the mango puree to cover it completely. Slice the cake, pull out a piece and watch the mango ooze out.

TROPICAL FRUIT BEIGNET WITH MANGO COULIS AND COCONUT ICE CREAM

Steps:

• Preheat the fryer. In a mixing bowl, combine the flour, baking powder, salt and sugar together. Beat in the egg and milk, adjusting the amount of milk to make a thick batter. Fold in the small diced fruit. Refrigerate for 1 hour. In a saucepot, combine the chopped mango, lemon juice, water and sugar together. Bring the mixture up to a boil. Reduce to a simmer and cook for 5 minutes or until the fruit is very tender. Pour the mixture into a food processor and puree until smooth. Remove and allow to chill for 30 minutes. In the hot grease, drop a heaping tablespoon of the beignet. Fry 5 to 6 at a time and stir constantly for even browning. Fry the beignets for 2 to 3 minutes, or until golden brown. Remove from the fryer and drain on a paper-lined plate. Powder the beignets with powdered sugar. Spoon the coulis in the center of the plate. Place the quenelle of ice cream in the center of the coulis. Arrange the beignets around the ice cream. Garnish with powdered sugar and chiffonade of mint.

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.

TROPICAL MANGO TRIFLE

Steps:

• Combine mango, 1/2 cup sugar, lemon juice, and salt in a food processor; puree until smooth. Add egg yolks; process for 15 seconds.
• Pour mango mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much puree as possible. Discard solids in sieve.
• Fill a large saucepan with 2 inches of water; bring to a simmer. Set metal bowl on top; whisk puree until thickened and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), about 10 minutes.
• Place metal bowl on a towel on a flat work surface. Whisk in butter 1 piece at a time until blended. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Combine milk and coconut pudding mix in a saucepan. Bring to boil, stirring constantly until thickened. Remove from heat; fold in grated coconut and vanilla extract. Refrigerate until set, about 1 hour.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form.
• Place 1/2 of the pound cake cubes in the bottom of a large trifle bowl. Layer some of the bananas, pineapple, and strawberries on top. Spoon 1/2 of the mango puree and coconut pudding on top. Repeat layers with remaining pound cake, bananas, pineapple, strawberries, mango puree, and coconut pudding.
• Spoon whipped cream on top in big, fluffy swirls. Chill until serving.

TROPICAL TIRAMISU

Steps:

• Beat together the mascarpone, double cream, coconut cream, icing sugar and rum using an electric whisk until thick enough to leave a prominent trail when you turn it off and lift it, then fold through the lime zest.
• Make the soaking liquid by stirring together the mango juice, lime juice and rum in a jug, then pour into a shallow bowl.
• Get a medium dish ready (about 30 x 20cm). Dip half the sponge fingers in the soaking liquid for about 10 seconds on each side and place in a single layer in the dish, then drizzle over 3-4 tbsp of the liquid. Top with a layer of half the mascarpone cream, then a layer of sliced mango (using about half). Repeat with the remaining sponges, mascarpone cream, and mango slices. Chill for at least 5 hrs, or preferably overnight. Just before serving, sprinkle over the flaked coconut and lime zest curls.

COCONUT CHICKEN WITH A TROPICAL MANGO RUM SAUCE

Steps:

• Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
• Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
• Whisk egg whites till frothy. Toss in chicken pieces till coated.
• Place coconut in a bowl and dip each piece of chicken to coat with coconut.
• Set aside.
• Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
• Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
• Drain cooked chicken on paper towels.
• Place chicken on a serving platter serve with Mango Rum Sauce.