Frozen Mango Mousse in Coconut Tuiles

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2003

Ingredients

  • 3 tablespoons butter softened
  • 1/3 cup granulated sugar
  • 1/2 cup all purpose flour
  • 2 egg whites lightly beaten
  • 1/2 teaspoon coconut extract
Mango Mousse:
  • 2 ripe mangoes (1-1/2 lb/750 g total)
  • 1/2 cup granulated sugar
  • 3 tablespoons rum
  • 3 tablespoons coconut liqueur
  • 2 tablespoons lime juice
  • 1/2 cup whipping cream

Method

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.

Nutritional facts Per serving: about

  • Sodium 85 mg
  • Protein 3 g
  • Calories 334.0
  • Total fat 13 g
  • Cholesterol 44 mg
  • Saturated fat 8 g
  • Total carbohydrate 50 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 43.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Frozen Mango Mousse in Coconut Tuiles

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