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    Mango and Coconut Parfait

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    Mango and Coconut Parfait

    Serves: 6


    • 3 egg whites, lightly whisked
    • 150g caster sugar
    • 200ml (1 small carton) coconut cream
    • 200ml double cream, whipped stiff
    • 1 large (or 2 medium) ripe mangos, skinned and stoned
    • 2 tablespoons icing sugar
    • Juice of half a lemon


    1. Set a large bowl over a pan of simmering water and whisk the egg whites with the sugar until you have a thick, shiny meringue that just holds its shape. Remove from the heat and continue to whisk until cool.
    2. Fold the coconut cream into the cream, then fold into the meringue. Purée the mango with a little lemon juice, sweetened with icing sugar.
    3. Put 5 tablespoons of the purée in a 1.5 litre briôche tin lined with clingfilm. Tip in the white mix, then swirl in 2 tablespoons of mango purée, cover with clingfilm, and freeze until firm (4/5 hours). About 20 minutes before serving, take out of the freezer and remove by placing upside down on a plate and slowly pulling on the clingfilm. Serve with the remaining mango purée.

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