Another week of mango dessert, I just can’t get over mangoes that easily. This is one of my very favorite white chocolate recipes. Generally, I avoid white chocolate as it is too sweet for my taste but not when you have amazing mangoes to cut the sweetness of chocolate and give a wholesome experience. In this recipe, mango does not let the white chocolate overpower your taste buds and toasted coconut add just a touch of flavor that goes with both mango and white chocolate. So just try it and you will know what I am talking about.
Ingredients :
- 1 cup White Chocolate
- 3 tbsp Unsalted Butter
- 3 egg Whites
- ¼ cup Granulated sugar
- ½ cup Desiccated coconut
- 1 cup Mango chunks
- Some mint leaves (optional)
Tip:
- Use fresh and room temperature ingredients .
- When mixing white chocolate with whipped egg whites, if chocolate is stiff, you can melt it for 10 sec in a microwave to get consistency you want.
- Never add warm chocolate to eggs, it will cook the eggs and ruin the texture.
Directions:
- In a glass bowl, melt white chocolate and unsalted butter by warming it up in a microwave a t 10 sec intervals. Keep aside.
- In a separate glass bowl, take 3 egg whites and whisk it on high speed till you get soft peaks, then add sugar and whip it till the eggs are fluffy and shiny.
- Gently fold desiccated coconut and white chocolate with whipped egg whites.
- Pour the mix in a piping bag and put it in refrigerator for about 5-10 minutes.
- Prepare dessert glasses and some freshly cut mango chunks.
- Get the piping bag out of the refrigerator and start building the layered dessert by adding alternate layers of white chocolate mix and mango chunks and topping it with some mint leaves.
- Either eat as it is or refrigerate for half an hour and enjoy.
Yaammmi ! Delicious Great
Thanks