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
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For the mango ice:
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peel the mangoes and roughly chop the flesh until you have 550-600g (1lb4oz – 1lb5oz).
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Put in pan with the sugar and 3 Tbsp water.
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Simmer for 5 – 10 minutes.
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Remove from heat and blend to a puree in a food processor.
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Add lime juice to taste.
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Pour into a plastic container and cool.
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For the coconut ice cream:
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Heat the coconut milk gently in a pan.
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Beat egg yolks and sugar until cream; beat in cornflour.
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Pour on the hot milk; return to the pan and stir over a medium heat until it coats the back of a spoon.
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Pour into a bowl, cover with plastic film, cool and chill.
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Whip the cream, fold into the cooled custard.
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Pour into plastic container, cover and freeze.
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Freeze the mango ice.
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Leave both for 4 hours until 1/2 frozen.
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Line a 900g/2lb loaf tin with freezer film. Whip the mango ice until smooth; spoon into tin.
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Whip the coconut ice to smooth and spread over the top.
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Cover with freezer film; freeze overnight.
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For the sauce:
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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.
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Cool for 5 minutes, add the zest and strawberries, cool.
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Transfer the terrine to the fridge 30 minute prior to serving.
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Turn out onto a plate, slice and serve with the sauce.