Coconut Milk Dessert with Mango Blancmange
6 servings, ready in 6 hours and 20 minutes
This classic Coconut Milk Dessert with Mango Blancmange is a sweet and culinary wonder. Enjoy this tasty recipe with the Sweetness of SPLENDA® Sugar Alternative, Granulated!
Preparation time: 20 minutes
Cooking time: 6 hours chilling time
Defrost the mango slices for 2 hours.
Puree the mango slices, pour into a container and place in the fridge.
Soak the gelatine leaves in cold water.
Meanwhile, heat the skimmed milk in a saucepan until boiling.
Remove from the heat.
Remove the gelatine leaves from the bowl and gently squeeze out the excess water.
Add the gelatine and the SPLENDA® Granulated to the pan of milk.
Add the coconut milk to the pan, stir and leave to cool.
Whip the cream and leave aside.
Whisk the egg whites in a separate bowl until stiff.
Fold the whipped cream and egg whites gently into the milk mixture.
Pour the mixture into individual serving bowls.
Leave to chill in the fridge for four hours.
When ready to serve, top with a layer of the mango puree.
Tip: You can replace the mango puree with a red fruits puree or serve instead with a tropical fruit salad.
- 400g frozen mango slices
- 5 gelatine leaves
- 250ml skimmed milk
- 3 heaped tbsp SPLENDA® Granulated
- 400ml coconut milk
- 200ml chilled low fat single cream
- 3 egg whites