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Mango margarita bites
Mango margarita bites
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Prep Time:
190 minutes
Cook Time:
25 minutes
Total Time:
215 minutes
Indulge in mango and coconut margarita bites for a fruity cocktail-inspired dessert.
Ingredients:
  • 75g (1/2 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 85g (1 cup) desiccated coconut
  • 110g (1/2 cup) caster sugar
  • 125g butter, melted, cooled
  • 125ml (1/2 cup) coconut milk
  • 2 eggs, lightly whisked
  • 300ml ctn pouring cream, whipped until soft peaks
  • Pink rock salt, to decorate
  • Chilli powder, to decorate
  • Finely grated lime rind, to decorate
  • 500g mango flesh (about 3-4 large mangoes)
  • 60g (1/3 cup) icing sugar
  • 80ml (1/3 cup) tequila (see notes)
  • 42.00 gm fresh lime juice
  • 30.00 ml triple sec liqueur or Cointreau (see notes)
  • 12.00 gm gelatine powder
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease and line a 20 x 30cm slice pan with baking paper.
  • Sift the flours into a bowl, mix in coconut and sugar, create a well in the center. Add butter, coconut milk, and egg. Stir to combine. Spread in the pan and bake for 20-25 minutes until golden and firm. Cool in the pan for 10 minutes, then transfer to a wire rack to cool.
  • To make the mango topping, blend mango, icing sugar, tequila, lime juice, and triple sec until smooth. In a small microwave-safe bowl, pour 60ml (1⁄4 cup) water and sprinkle with gelatine, let it sit for 2 minutes. Microwave on High for 20 seconds until hot, whisk with a fork until gelatine dissolves. Let it cool slightly. Add gelatine mixture to the mango blend, pulse to combine. Transfer to a bowl and refrigerate, stirring occasionally, for approximately 30 minutes until thickened without setting.
  • Line the slice pan with baking paper, extending over the 2 long sides. Invert the coconut cake into the pan. Spread the mango mixture over the cake, ensuring a smooth surface. Chill in the fridge for 2 hours until set.
  • Crush salt and a pinch of chili in a mortar and pestle. Lift the slice from the pan using a paper. Cut into 24 squares. Top each square with whipped cream. Sprinkle with chili salt and lime rind.

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