• For Mango caramel:
• 1 cup fine diced ripe mangoes
• ½ crystal sugar
• ¼ cup water
• For Coconut Crème:
• ¾ cup thick coconut milk , about 200 ml
• 1 cup fresh milk cream
• 3 eggs
• 1 egg yolk
• 3 tablespoon castor sugar
• 4-5 white rose essence

Mango Caramel:
I’ve already done the caramelized mangoes earlier; but this time I diced my mangoes much finer and did not add cinnamon and butter for I did not want to store it. Also reduced the syrup a little thicker

In a thick bottom sauce pan reduce sugar and water mixture, cook till the sugar completely dissolves. It would take about 5 mins on low flame.

Add mangoes and toss gently, cook for another 10 mins or so, till a beautiful thick caramel is set with the mangoes almost blended with the syrup.

Coconut Creme:
Beat the eggs with sugar in a bowl till they completely blend

Heat coconut milk and cream together on a low flame. Bring it to a boil whisking it continuously and turn off the heat

Add this mixture to the eggs and sugar mix continuously whisking all the while.

Sieve to ensure that there are no lumps in the mixture.

by Pak101.com (few years ago!) / 1233 views