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Mango jelly with coconut custard
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Prep Time:
270 minutes
Cook Time:
10 minutes
Total Time:
280 minutes
Ingredients:
  • 5 mangoes, flesh finely sliced
  • 3 gelatine leaves (see note)
  • 300ml strained fresh orange juice
  • 20.00 ml Cointreau
  • 20.00 gm custard powder
  • 50g caster sugar
  • 600ml Light Coconut Cream
  • 60ml cointreau
Instructions:
  • Line six 150ml dariole moulds with mango slices, overlapping them slightly as you work your way up the sides, starting from the bottom.
  • Fill the centers with the remaining mango after covering the sides.
  • Place gelatine leaves in a small bowl filled with cold water and let them soak for 5 minutes.
  • In a saucepan, gently heat the orange juice and sugar together, stirring until the sugar dissolves.
  • Remove excess water from gelatine leaves by squeezing and incorporate them into the warm orange juice mixture, stirring until fully dissolved. Mix in Cointreau, let it cool slightly, then fill dariole moulds to the top. Refrigerate for a minimum of 4 hours until firm.
  • In a bowl, mix custard powder and sugar with 2 tablespoons of coconut cream until smooth. In a pan, bring the rest of the coconut cream to a boil, then add the custard mixture. Cook over low heat, stirring, until thick and smooth. Take off the heat and stir in Cointreau. Transfer to a bowl, cover the surface with plastic wrap, and chill until serving.
  • To present, gently slide a knife along the edges of the molds and carefully release the jellies onto plates. Serve with a generous drizzle of coconut custard.

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