Mango and Lime Pots with Crunchy Coconut Biscuits

Not sure about you, but I love to eat the skin of the mango just as much as I love to eat the flesh…I know I am probably alone on this.  You have to catch it just at the right time so that both the skin and the flesh are still a little firm (not rock hard so you crack a tooth on a flavourless piece of fruit) but so both are actually sweet, juicy and ripe enough to eat.  You can almost just bite straight into it like you would with a plum.

I’m not a fan of the mango when it’s just about to turn and is slowly becoming overripe; it’s too soft and mushy for me. Though this is exactly how you need it to be for this dessert.

These creamy mango and lime pots teamed with the crunchy coconut biscuits are the MOST divine things ever, even if I do say so myself.

The pots will keep for at least 3 days whereas the coconut biscuits will last for about 2 weeks.  So (dangerously) if you (accidentally) make double the amount you’ll be dipping into the biscuit tin each day.

This dessert went down a treat the last supper club – enjoy!


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The prep. part

Mango and lime pots – serves 8, in espresso/ Turkish tea cups

  • 300ml double cream
  • 40g caster sugar
  • 120g mango, blitzed in the food processor or mushy to a pulp with a fork
  • Juice of ½ a lemon
  • Juice of 2 limes
  • Zest of 1 lime

Crunchy coconut biscuits – makes 25 biscuits

  • 150g desiccated coconuts
  • 150g plain flour, sieved
  • 110g unsalted butter
  • ¼ tsp bicarbonate of soda, sieved
  • ½ salt
  • 150g caster sugar
  • 1 egg
  • ½ vanilla extract

Uncooked coconut biscuits

The cooking/assembling part

Mango and lime pots

  • Poured cream and caster sugar into a pan and put onto a low heat to allow the sugar to dissolve.
  • Remove from the heat once the sugar has dissolved and allow to cool a little
  • Pour in the lime and lemon juice, along with a little of the zest too.
  • Pour mixture into espresso cups and put into the fridge to chill and set for 2 hours.
  • Sprinkle on the remaining zest when ready to serve

 Crunchy coconut biscuits

Baked coconut biscuits

  • Put the oven on to preheat at 180⁰C.
  • Cream the butter and sugar together until it is smooth and then beat in the egg and vanilla extract.
  • Now slowly add the flour, bicarbonate of soda and salt, followed by the coconut.
  • Lay out baking sheets onto a tray and spoon on a teaspoon of the mixture making sure there is at least a 4 –5 cm gap in between each biscuit so that they can spread out when baking.
  • Bake for 10 – 12 minutes.
  • Remove from the oven and allow to cool.
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Photo courtesy of Sarah Brill (Cham Cham guest & friend!)



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