17 June 2015

Mint, rum and lime marinated mango with coconut yoghurt and lime shortbread


For the shortbread:

85g soft salted butter
60g caster sugar
60g ground almonds
100g rice flour
Zest of 1 lime
1 egg yolk

For the mango:

1 large ripe mango
Juice of 1/2 lime
Large handful of mint
2tsp caster sugar
2tsp dark rum
1 passionfruit

Coconut vanilla yoghurt


Preheat the oven to 160 degrees C. (fan)

Cream together the soft butter and sugar in a large mixing bowl with a wooden spoon until light and fluffy. Add in the ground almonds, rice flour and lime zest and mix well. Add in the egg yolk and mix until everything is combined and you have a soft dough. Tip the dough out onto a surface lightly dusted with icing sugar. Using a rolling pin, carefully flatten out the mixture until you have a rough rectangle, about 1.5cm thick. Use a sharp knife to cut the biscuit dough into about 20 even-sized rectangles.

Lay the biscuits onto baking paper on a baking tray and then bake in the preheated oven for 20-25 minutes until golden brown. Then remove from the oven and allow to cool and firm up slightly.

Whilst the biscuits are baking, peel and chop the mango into thin slices. Add the mango to a mixing bowl along with the lime juice, caster sugar, rum and the seeds and pulp from the passionfruit. Finely chop the fresh mint and add this to the bowl. Mix well and then leave it to marinade for 10-15 minutes.

When you are ready to assemble, layer the mango mixture into the bottom of small trifle glasses. Top with a layer of coconut yoghurt (I used vanilla Coyo) and then repeat the layers until you have used up all the mixture. Top with an extra sprig of mint and serve with the lime shortbread.

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Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x