COCONUT & MANGO SPONGE
This thrifty traybake sponge used canned fruit and coconut yogurt. Cut into squares and serve up at a party or cake sale
Provided by Cassie Best
Categories Dessert, Treat
Time 50m
Yield Cuts into 12 squares
Number Of Ingredients 7
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.
Nutrition Facts : Calories 360 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
COCONUT-MANGO SLAW
Cole slaw gets a tropical upgrade! Sliced mango, fresh lime juice, and sweet coconut milk are added to a bag of store-bought cole slaw mix for a light and bright take on slaw.
Provided by Food Network Kitchen
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 0
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 MALVA PUDDING
My friend shared this amazing malva pudding recipe with me. Malva pudding is a dense, spongy cake drenched in a rich, sticky butter sauce. My slow-cooker, tropical spin incorporates a creamy coconut sauce and juicy mangoes! -Carmell Childs, Orangeville, Utah
Provided by Taste of Home
Categories Desserts
Time 2h50m
Yield 12 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 518 calories, Fat 24g fat (19g saturated fat), Cholesterol 87mg cholesterol, Sodium 452mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 2g fiber), Protein 6g protein.
MANGO COCONUT PUDDING
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
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 PUDDING
I love mango pudding - the most delicious ending to a wonderful Thai dinner. Cool & refreshing & satisfying. Adapted from Taste of Thai. Use a fresh mango if you can get it - good ones are sporadic around here so I make do with canned.
Provided by Busters friend
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 415.1, Fat 21.6, SaturatedFat 16.9, Cholesterol 158.6, Sodium 143.3, Carbohydrate 51.9, Fiber 3.7, Sugar 43.6, Protein 7.8
BLOW-YOUR-MIND COCONUT-MANGO PIE
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
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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