Recipe Coconut, lime and mango vacherin : Practical and Delicious

Recipe Coconut, lime and mango vacherin : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Coconut, lime and mango vacherin. You are currently reading Recipe Coconut, lime and mango vacherin : Practical and Delicious. This recipe is the creation of the chef Leanne Kitchen. Recipe Coconut, lime and mango vacherin requires 45m, cook 1h 20m and serve 10. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

The stunning new pavlova: meringue, mango and lime-kissed mascarpone.

Ingredients:

9 Ingredients

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  8 egg whites
  
  
  


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  400g caster sugar
  
  
  


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  85g (1 cup) desiccated coconut
  
  
  


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  Desiccated coconut, extra, to sprinkle
  
  
  


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  400g mascarpone
  
  
  


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  120g (2/3 cup) pure icing sugar, sifted
  
  
  


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  1 tbsp finely grated lime rind
  
  
  


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  500ml pouring cream, whipped
  
  
  


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  2 large ripe mangoes, cheeks removed, thinly sliced
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 150°C. Line 2 large baking trays with non-stick baking paper. Draw three 28 x 8cm rectangles on each sheet of baking paper.
  
  
  


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  Step 2
  
  
  
  
  Use an electric beater to beat the egg whites in a bowl until soft peaks form. Add the sugar, a few tablespoons at a time, beating constantly, for 5 minutes or until the sugar dissolves and the mixture is very thick and glossy. Fold in the coconut.
  
  
  


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  Step 3
  
  
  
  
  Place the meringue mixture in a piping bag fitted with a 1cm plain nozzle. Pipe straight lines crossways, side-by-side, over the rectangles. Sprinkle with extra coconut. Bake, swapping trays halfway through cooking, for 1 hour 20 minutes. Turn the oven off. Leave the meringues in the oven to cool completely.
  
  
  


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  Step 4
  
  
  
  
  Use a clean electric beater to beat the mascarpone, icing sugar and lime rind in a bowl until just combined. Add the cream and beat until just combined.
  
  
  


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  Step 5
  
  
  
  
  Place 2 meringue rectangles, end to end, on a serving platter. Top with half the cream mixture and half the mango. Continue layering with the remaining meringue rectangles, cream mixture and mango, finishing with meringue.
  
  
  

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