Defrost the mango slices for 2 hours.
Coconut Milk Dessert with Mango Blancmange
Coconut Milk Dessert with Mango Blancmange
- Makes6 servings
- Prep Time20 min
- Chilling Time6 hr
- Total Time6 hr 20 min
- Made withSplenda Granulated Sweetener
Ingredients
- 400 g frozen mango slices
- 5 gelatine leaves
- 250 ml skimmed milk
- 400 ml coconut milk
- 200 ml chilled low fat single cream
- 3 egg whites
- 3 heaped tablespoons SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
Instructions
1
2
Puree the mango slices, pour into a container and place in the fridge.
3
Soak the gelatine leaves in cold water.
4
Meanwhile, heat the skimmed milk in a saucepan until boiling.
5
Remove from the heat.
6
Remove the gelatine leaves from the bowl and gently squeeze out the excess water.
7
Add the gelatine and the Splenda Granulated to the pan of milk.
8
Mix well.
9
Add the coconut milk to the pan, stir and leave to cool.
10
Whip the cream and leave aside.
11
Whisk the egg whites in a separate bowl until stiff.
12
Fold the whipped cream and egg whites gently into the milk mixture.
13
Pour the mixture into individual serving bowls.
14
Leave to chill in the fridge for four hours.
15
When ready to serve, top with a layer of the mango puree.
16
Serve immediately.
Tip
You can replace the mango puree with a red fruits puree or serve instead with a tropical fruit salad.
Made with
Splenda Granulated Sweetener
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