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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 8 |
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A cool dessert with tropical touches. Coconut crust for crunchy contrast to the smooth filling. Needs at least 4 hours chilling time for the filling to set up so plan ahead. Ingredients:
3 tablespoons unsalted butter, softened |
2 2/3 cups sweetened flaked coconut (7 ounce package) |
2 medium ripe mangoes, peeled, pitted & cubed |
1/4 cup orange juice |
2 tablespoons cold water |
1 (1/4 ounce) package unflavored gelatin |
1/2 cup whipped cream |
1 1/2 tablespoons confectioners' sugar |
Directions:
1. Heat oven to 350ºF. Position rack in lowest position.
2. Spread butter evenly over bottom & up sides of a glass 9 inch pie plate.
3. Sprinkle coconut over bottom & up sides of baking dish, pressing into the butter to form a shell.
4. Bake for 13 minutes or until rim is lightly browned (center & sides will just be turing golden brown). Remove from oven & cool completely.
5. Place mango in blender or food processor & puree until very smooth. There should be 2 cups of puree. Pour in a large bowl & stir in orange juice.
6. In a 1 cup glass measure, add 2 tablespoons cold water. Sprinkle gelatin over water & let soften for 2 minutes then stir. Heat in microwave 10-15 seconds to dissolve gelatin. Stir, set aside to cool for 5 minutes.
7. In a small bowl, whip cream with sugar until stiff.
8. Add gelatin to mango mixture; stir well. Gently fold in whipped cream till no white streaks remain.
9. Pour filling into cooled crust. Garnish with toasted coconut if desired. (see cook's notes).
10. Refrigerate 4 hours or overnight.
11. **Cooks note: if desired, measure out 1/3 cup of the coconut for garnish. Spread it in another pan & bake for 6 minutes, stirring once or twice or until browned.
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