Baking & Desserts

Cooking class: Frozen Mango Mousse in Coconut Tuiles

By: The Canadian Living Test Kitchen

Author: Canadian Living

Baking & Desserts

Cooking class: Frozen Mango Mousse in Coconut Tuiles

By: The Canadian Living Test Kitchen

Elegant cookie tuiles filled with refreshing homemade mousse make an‑elegant showstopper for‑dessert. We've garnished ours with‑mangoes and strawberries, but you can use any‑favourite fruit.

3 tbsp (50 mL) butter, softened
1/3 cup (75 mL) granulated sugar
1/2 cup (125 mL) all-purpose flour
2 egg whites, lightly beaten
1/2 tsp (2 mL) coconut extract

Mango Mousse:
2 ripe mangoes (1-1/2 lb/750 g total)
1/2 cup (125 mL) granulated sugar
3 tbsp (50 mL) rum or coconut liqueur
2 tbsp (25 mL) lime juice
1/2 cup (125 mL) whipping cream

Click here for the step-by-step directions with images.

1. Mango Mousse: Cut off mango flesh from each side of pit; discard pit. Cut grid pattern in flesh of each, down to (but not through) skin. Gently push skin to turn inside out; cut off flesh. In food processor, purée mangoes, sugar, rum and lime juice until smooth to make 3‑cups (750 mL). Transfer to bowl. In separate bowl, whip cream; fold into purée.

2. Freeze in shallow metal pan until almost firm, about 3 hours. Break into chunks; purée in food processor. Freeze in airtight container until firm, about 1 hour. (Or pour into ice-cream maker; freeze according to manufacturer's instructions.) Make-ahead: Freeze for up to 2 weeks.

Using ice-cream scoop, scoop into 12‑balls; place on waxed paper–lined baking sheet. Return to freezer. (Make-ahead: Cover and freeze for up to 24 hours.)

3. In bowl, beat butter with sugar until fluffy. Stir in flour, in 2 additions, until mixture is crumbly. Stir in egg whites, 1 tbsp (15 mL) at a time, until creamy. Stir in coconut extract. On parchment paper-lined rimless baking sheet, draw two 5-inch (12 cm) circles about 2 inches (5 cm) apart. Turn paper over.

4. Drop 2 tbsp (25 mL) of the batter onto centre of each circle. With offset palette knife or back of spoon, spread to fill circle evenly. Bake in centre of 400°F (200°C) oven just until golden brown at edges, 6 to 8 minutes.

5. Working quickly, slide palette knife under each tuile; place in 4-1/2-inch (11‑cm) diameter bowl and gently press into tulip shape. If tuiles are too brittle, return to oven for 30 seconds.

6. Let tuiles stand until firm enough to hold shape; remove to rack and let cool completely. Let baking sheet cool; repeat with remaining batter. (Make-ahead: Store in airtight container for up to 3 days.) To serve, fill each tuile with 2 scoops of mango mousse.

Makes 6 servings.

Per serving: about 334 cal, 3 g pro, 13 g total fat (8 g sat. fat), 50 g carb, 2 g fibre, 44 mg chol, 85 mg sodium. % RDI: 2% calcium, 4% iron, 43% vit A, 38% vit C, 11% folate.