For the mango purée, blend 4 cups of frozen cubed mango, thawed, (or 2 to 3 peeled and pitted ripe mangoes) in a food processor until smooth. Press the purée through a fine-mesh sieve for a silky, smooth texture.
- Portion size 25 servings
- Credits : Canadian Living: Holiday Baking 2014
Coconut Whipped Cream:
MethodIn large bowl, beat together butter, sugar and salt until fluffy; stir in flour in 2 additions. Stir in flaked coconut. Press into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 325°F (160°C) oven until golden, 20 to 25 minutes. Let cool slightly.
Mango Curd: Meanwhile, in large bowl, beat eggs with sugar until pale and thickened; beat in lemon juice. Stir in flour and salt until smooth. Stir in mango pur?e and cream until combined. Pour over crust, smoothing top.
Bake in 325°F (160°C) oven just until centre is set, 40 to 45 minutes. Let cool for 30 minutes. Cover and refrigerate until chilled, about 2 hours.
Coconut Whipped Cream: Meanwhile, in small bowl, mix gelatin with boiling water until dissolved; set aside to cool slightly. Whip cream to soft peaks; add icing sugar and coconut extract (if using) and beat to stiff peaks. Beat in gelatin mixture. Spread over mango curd; refrigerate until set, about 30 minutes.
Lift out onto cutting board; using a hot knife, cut into squares. Sprinkle with coconut chips. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 3 days.)
Nutritional facts per square: about
- Sodium 51 mg
- Sugars 16 g
- Protein 3 g
- Calories 173.0
- Total fat 8 g
- Potassium 72 mg
- Cholesterol 48 mg
- Saturated fat 5 g
- Total carbohydrate 23 g
- Iron 5.0
- Folate 9.0
- Calcium 1.0
- Vitamin A 9.0
- Vitamin C 8.0