Mango Coconut Whiz Recipes

MANGO WITH STICKY COCONUT RICE (KAO NIAW)

Steps:

• Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
• Scoop rice into a serving bowl and top with mango.

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.

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.

PASSION-MANGO DELIGHT WITH COCONUT WHIP

Steps:

• First collect 8 glasses to serve your mousses in, and put to one side. Put the coconut and granulated sugar in a bowl and, using a hand blender, whizz together until finely chopped. In another bowl, froth the egg white using a fork. Dip each glass rim into the egg, shake off any excess, then dip into the coconut mixture. Leave to set and dry.
• To make the mousse, cut all the flesh from the mangoes. Put the fruit into a blender or food processor with the pulp from the passion fruit and lime juice. Blend to a smooth purée, then set a sieve over a large bowl and sieve to remove any passion fruit seeds. Put the gelatine leaves in a bowl of cold water to soften.
• Heat the cream in a small saucepan until it's just about to start bubbling. Turn off the heat. Squeeze out the softened gelatine leaves to remove excess water, then stir into the cream. When they have completely melted and no gelatine streaks remain, stir this into the mango mixture.
• Beat the egg whites until stiff. Add the sugar and beat to a thick, shiny meringue mixture. Fold a little of the mango mixture into the meringue with a big metal spoon or spatula. Gently fold in the rest (you're trying to get rid of all the meringue streaks, while retaining as much air in the mousse as possible . Ladle into a jug and divide between the glasses. Chill overnight to set.
• To serve, beat the egg whites until stiff. Add the sugar and beat to a shiny, thick meringue, then beat in the Malibu. Spoon into a piping bag (or food bag with the corner snipped off) and pipe a blob onto each mousse. To save time, do this 1 hr ahead and pop them back into the fridge.