Lime and mango cream with toasted coconut and brioche croutons

Lime and mango cream with toasted coconut and brioche croutons

By
From
Sweet
Serves
4-6

Chefs seem to go through phases with ingredients. Last year was all about passionfruit for me, but at the moment the ingredient I can’t get enough of is mango, whether it’s tart green mango in savoury dishes or the honeyed sweetness of ripe mango in desserts like this one. With toasted coconut and crumbs from leftover brioche, these clean flavours are like a taste of the Orient.

Ingredients

Quantity Ingredient
1 mango, peeled, stoned and diced
3 limes
600ml double cream
150g caster sugar
1 slice Brioche dough, torn into 1–2cm squares
2 tablespoons icing sugar
1 tablespoons desiccated coconut

Method

  1. Place half the mango in a blender and blitz to a fine purée, then toss half of this with half the remaining diced mango. Divide between 4–6 serving bowls or glasses and set the other half of the mango purée aside. Toss the remaining diced mango with the zest of one of the limes and set aside.
  2. Bring the cream and sugar to the boil in a saucepan. Add the zest and juice of 2 limes and remove from the heat. Whisk well, then pour over the mango in the serving bowls and place in the fridge to set for 3 hours.
  3. Preheat the oven to 180°C.
  4. Toss the brioche and icing sugar together on a baking sheet then bake in the oven for 5 minutes until just golden. Remove from the oven and leave to cool. Transfer the brioche to a plate and set aside.
  5. Put the desiccated coconut onto the same tray and return to the oven for a couple of minutes until golden brown. Tip off the tray into a bowl to cool.
  6. To serve, scatter the brioche croûtons and diced mango over the top of the lime creams. Drizzle with the remaining mango purée then finish with a scattering of toasted coconut.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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