- Portion size 6 servings
- 2 mangoes
- 1/2 cup sugar
- 3 tablespoons coconut rum
- 2 tablespoons lime juice
- 1/2 cup whipping cream
- 6 teaspoons toasted coconut flakes
- 3 tablespoons butter softened
- 1/3 cup sugar
- 1/2 cup flour
- 2 egg whites lightly beaten
- 1/2 teaspoon coconut extract
Peel, pit and coarsely chop mangoes. In food processor, pur?together mangoes, sugar, rum and lime juice. Transfer to bowl. Whip cream; fold into mango pur? Pour into ice-cream maker and freeze according to manufacturer's instructions. (Make-ahead: Freeze for up to 2 weeks.)
Using ice-cream scoop, scoop into 12 balls and place on waxed paper-lined rimmed baking sheet. Return to freezer.
Preheat oven to 400°F (200°C).
In bowl, beat butter with sugar until fluffy. Stir in flour in 2 additions until crumbly. Stir in egg whites,1 tbsp (15 mL) at a time, until creamy. Stir in coconut extract.
On half of well-greased rimmed baking sheet, drop 2 tbsp (25 mL) of the batter. Spread with offset palette knife or back of spoon to form 5-inch (12 cm) circle. Repeat on other half of sheet.
Bake in centre of oven for 6 to 8 minutes or just until golden brown at edges. Working quickly, place baking sheet on rack and immediately slide palette knife under tuiles. Place in 4-inch (8 cm) diameter bowls, gently pressing to form tulip shape. Let baking sheet cool; wipe clean with paper towel and grease again. Repeat with remaining batter. (Make-ahead: Cover and store in airtight container for up to 3 days.)
To serve, fill each cup with 2 scoops of frozen mousse; sprinkle with toasted coconut flakes.