Mango and Coconut Terrine

(from redmed2000’s recipe box)

Can be made and frozen up to a month in advance. Transfer to fridge 30 min prior to slicing. Make sauce up to 2 hr in advance.

Source: Zoe Foster

Prep time: 30 minutes
Cook time: 20 minutes
Serves 8 people

Categories: dessert

Ingredients

  • 2 ripe mangoes
  • 3-4 Tbsp lime juice
  • 50g / 2 oz caster sugar
  • 400 ml can coconut milk
  • 2 large egg yolks
  • 50g / 2 oz caster sugar
  • 1 tsp cornflour
  • 142ml carton double cream
  • 100 g / 4 oz unrefined caster sugar
  • grated zest of 1 lime, plus the juice from 2 limes
  • 200 g / 8 oz strawberries, hulled and sliced

Directions

  1. For the mango ice:

  2. peel the mangoes and roughly chop the flesh until you have 550-600g (1lb4oz – 1lb5oz).

  3. Put in pan with the sugar and 3 Tbsp water.

  4. Simmer for 5 – 10 minutes.

  5. Remove from heat and blend to a puree in a food processor.

  6. Add lime juice to taste.

  7. Pour into a plastic container and cool.

  8. For the coconut ice cream:

  9. Heat the coconut milk gently in a pan.

  10. Beat egg yolks and sugar until cream; beat in cornflour.

  11. Pour on the hot milk; return to the pan and stir over a medium heat until it coats the back of a spoon.

  12. Pour into a bowl, cover with plastic film, cool and chill.

  13. Whip the cream, fold into the cooled custard.

  14. Pour into plastic container, cover and freeze.

  15. Freeze the mango ice.

  16. Leave both for 4 hours until 1/2 frozen.

  17. Line a 900g/2lb loaf tin with freezer film. Whip the mango ice until smooth; spoon into tin.

  18. Whip the coconut ice to smooth and spread over the top.

  19. Cover with freezer film; freeze overnight.

  20. For the sauce:

  21. Heat the sugar, lime juice and 125ml / 4 fl oz water in a small pan until the sugar dissolves; bring to a boil for 5 minutes until reduced, then remove from heat.

  22. Cool for 5 minutes, add the zest and strawberries, cool.

  23. Transfer the terrine to the fridge 30 minute prior to serving.

  24. Turn out onto a plate, slice and serve with the sauce.

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