Mango & coconut mousse slice

ingredients

• Mango & coconut mousse slice

  • 270 millilitre can coconut cream
  • 1/2 cup caster sugar
  • 2 kaffir lime leaves
  • 1 tablespoon powdered gelatine
  • 1/4 cup just-boiled water
  • 1 lime, zest and juice
  • 2 ripe mangoes, plus 1 extra, sliced, to serve
  • 1 cup natural yoghurt
  • 1 cup shredded coconut

• Chilli caramel

  • 1/2 cup caster sugar
  • 1/4 cup water
  • 1/2 cup frozen raspberries
  • 1 birds-eye chilli, seeded, chopped

method

• Mango & coconut mousse slice

  • 1

    Line base and sides of a 10 x 20cm loaf pan with one long strip of baking paper.

  • 2

    In a medium saucepan, combine cream, sugar and lime leaves. Stir on low until sugar dissolves, then remove from heat. Infuse for 5 minutes, then discard leaves.

  • 3

    In a small jug, whisk gelatine briskly into water with a fork until dissolved. Whisk into hot cream mixture with juice. Cool.

  • 4

    Slice off mango cheeks, then scoop out flesh and chop. Slice remaining flesh from stones, then peel and chop pieces. Purée in a blender or food processor until smooth.

  • 5

    Whisk mango purée and yoghurt into cream mixture. Pour into pan. Cover with plastic wrap and chill overnight.

• Chilli caramel

  • 1

    In a small saucepan, combine sugar and water. Stir over low heat until sugar dissolves, then simmer for 6-8 minutes until edges turn golden.

  • 2

    Add berries and chilli, then simmer for a further 2 minutes. Push through a sieve.

  • 3

    Remove plastic and invert mousse onto a serving plate. Gently remove pan, then paper.

  • 4

    Spread coconut over a tray and gently roll edges of mousse in coconut.

  • 5

    Top with extra sliced mango and lime zest, then serve in slices with chilli caramel.