Frozen Mango Mousse in Coconut Tuiles

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.

Source : Canadian Living Magazine: May 2003