*This recipe is gluten-free according to industry standards
Turmeric is most familiar in savoury curry recipes, but it’s really fab in sweet things too. Here it’s combined with mango and coconut to make a tropical, dairy-free fool. If you’ve never tried whipping coconut cream you’re in for an absolute treat!
Ingredients
- mangoes 2 large, ripe, peeled and roughly chopped
- fresh turmeric a chunk (about 10g), peeled
- orange 1, juiced
- caster sugar 1-2 tbsp
- arrowroot 1 tsp
- coconut cream 250ml
- icing sugar 1 tbsp
- coconut flakes 2 tbsp, toasted
Method
-
Step 1
Add the mango, turmeric, orange juice, caster sugar and arrowroot to a blender and blitz until completely smooth. Scrape into a small saucepan and set over a medium heat. Bring to the boil, stirring continuously and allow to thicken for 1-2 minutes. Pour into a bowl and press a layer of clingfilm to the surface to stop a skin forming. Allow to cool completely and chill in the fridge for a few hours, or overnight. At the same time, put the carton of coconut cream in the fridge – it whips better if it’s cold.
-
Step 2
Empty the coconut cream into a mixing bowl and add the icing sugar. Whisk with an electric whisk for 3-4 minutes until the coconut holds soft peaks. You can also do this in a food mixer with the whisk attachment.
-
Step 3
Take 4 small glasses (small tumblers or generous sherry glasses are ideal) and spoon a little mango sauce in the bases, top with little coconut cream, then continue layering up until you’ve used both mixtures. Scatter over a few coconut flakes and chill for another hour before serving.
Nutritional Information
- Kcals 271
- Fat 18.1g
- Saturates 16.2g
- Carbs 23.7g
- Sugars 22g
- Fibre 2.6g
- Protein 2g
- Salt 0.1g
