Coconut And Mango Friands Recipes

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MANGO COCONUT PUDDING



Mango Coconut Pudding image

Extremely easy way to use up ripe mangoes. Light and creamy, tastes even better the next day...

Provided by Hadipolo

Categories     Desserts     Custards and Pudding Recipes

Time 20m

Yield 8

Number Of Ingredients 6

4 cups milk
½ cup white sugar
¼ cup brown sugar
4 mangoes, peeled and pureed
3 tablespoons cornstarch
½ cup coconut flakes

Steps:

  • Bring milk to a boil in a saucepan. Add white sugar and brown sugar and stir until dissolved. Add pureed mangoes and continue to stir.
  • Combine cornstarch with 1 cup sugar-milk mixture in a bowl. Whisk until smooth. Pour mixture back into the pot. Cook and stir over low heat until mixture thickens and coats the back of a spoon, 3 to 5 minutes.
  • Transfer pudding to a serving bowl and cover closely with plastic wrap to no skin forms on top. Sprinkle with coconut. Let cool completely in the refrigerator before serving.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 42.8 g, Cholesterol 9.8 mg, Fat 3.9 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 66.9 mg, Sugar 37.7 g

COCONUT MANGO POPS



Coconut Mango Pops image

These are inspired by a Mexican treat that coats mango in chile and lime. It's so refreshing and delicious! I like to add a little coconut, in a Southeast Asian-inspired move.

Provided by Molly Yeh

Categories     dessert

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

2 small dried ancho chiles, stemmed and seeded (or 2 tablespoons ancho powder)
1/2 cup shredded sweetened coconut
Zest of 1 lime
2 tablespoons sugar
2 large ripe mangos
Flaky salt, for garnish

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



Mango & coconut trifles image

Transform the humble trifle into a modern dessert with the help of mango, rum and coconut flavours. It makes a marvellous dessert at Christmas

Provided by Melissa Thompson - Journalist and food writer

Categories     Dessert

Time 1h5m

Number Of Ingredients 16

3 gelatine leaves
50ml orange juice
250g canned mango pulp
8 sponge fingers
4 tsp dark rum
1 ripe mango, halved, peeled and sliced
16 fresh or frozen raspberries
400ml can coconut milk
600ml double cream
1 tsp vanilla extract
3 egg yolks
80g caster sugar
1 tbsp cornflour
3 tbsp milk
80g coconut flakes
1 lime, zested

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.

Nutrition Facts : Calories 925 calories, Fat 77 grams fat, SaturatedFat 51 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.34 milligram of sodium

BLOW-YOUR-MIND COCONUT-MANGO PIE



Blow-Your-Mind Coconut-Mango Pie image

For several years, this pie has won my friend's very competitive family pie-making contest. I shared the recipe with her a few years back and now it holds its place as the best pie she has ever made! Crust keeps up to 1 day at room temperature, loosely covered with foil. Pie keeps up to 2 days, covered and chilled.

Provided by Tara Teaspoon

Time 3h20m

Yield 8

Number Of Ingredients 11

6 ½ ounces graham crackers
½ cup sweetened shredded coconut
3 tablespoons powdered sugar
6 tablespoons butter, melted
4 large eggs, separated, divided
1 (14 ounce) can sweetened condensed milk
¾ cup mango puree
2 tablespoons fresh lime juice
1 cup white sugar
1 pinch salt
2 tablespoons sweetened shredded coconut

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.

Nutrition Facts : Calories 511.8 calories, Carbohydrate 78.3 g, Cholesterol 132.6 mg, Fat 19.4 g, Fiber 1.5 g, Protein 9 g, SaturatedFat 10.8 g, Sodium 334.2 mg, Sugar 66.2 g

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