For the mango:
1 tablespoon unsalted butter or margarine
1 cup ripe mango, peeled and pitted, blended until smooth
1 tablespoon cornstarch
1/4 cup orange juice
2 tablespoons grated coconut
1 tablespoon orange zest
1 tablespoon lemon juice
For the topping:
2 eggs separated
1 pinch of salt
3 tablespoons grated coconut
1 tablespoon all-purpose flour
1 tablespoon orange zest
Confectioner's sugar for dusting (optional)
For the mango:
1 tablespoon unsalted butter or margarine
1 cup ripe mango, peeled and pitted, blended until smooth
1 tablespoon cornstarch
1/4 cup orange juice
2 tablespoons grated coconut
1 tablespoon orange zest
1 tablespoon lemon juice
For the topping:
2 eggs separated
1 pinch of salt
3 tablespoons grated coconut
1 tablespoon all-purpose flour
1 tablespoon orange zest
Confectioner's sugar for dusting (optional)
For the mango: melt the butter or margarine in a medium saucepan
Add the mango and cook for 1 minute
Gradually add the cornstarch dissolved in orange juice and other ingredients, stirring constantly until thickened
Remove from heat and spoon 2 tablespoons of the mixture into each of 4 small ramekins. Reserve
Preheat the oven to moderate temperature (350°F)
For the topping: beat the egg whites until stiff and fold in the salt and grated coconut, beating continuously
Beat the egg yolks in a separate bowl until smooth and pale yellow
Add the flour and orange zest gradually, beating constantly until a thick mixture forms
Fold the mixture gently with the egg whites and spoon into the reserved ramekins
Bake for about 20 minutes or until set and lightly golden brown
If desired, dust with confectioner's sugar and serve warm
Serves 4.
