Coconut and Lime Jellies with a Puree of Mango and Lime
This extremely easy little number fills perfectly what has long been a gap in my own culinary repertoire, ie what to serve for a dessert after something hot, spicy and Oriental. This I have to say is it. Something cool and luscious that slips down easily and at the same time cools the fieryness. They are simply brilliant with no fuss and no fiddle.
|1 x 135 g pack Rowntrees lime-flavour jelly|
|1 x 400 ml tin coconut milk|
|finely grated zest and juice of 1 lime|
|For the mango sauce:|
|1 x 425 g tin sliced mangoes in syrup|
|grated zest and juice of 1 lime|
|Oven temperatures and Conversions|
|Click here for information|
This recipe first appeared in You magazine.
First of all, place the jelly cubes in a bowl, add the lime zest and juice and ¼ pint boiling water. Whisk vigorously to dissolve the jelly.
Then add the tin of coconut milk to the mixture, whisk again and divide the mixture equally between the pudding tins or ramekins.
Cover each one with clingfilm and chill in the fridge for a minimum of 3 hours.
Meanwhile, to make the sauce, drain the tin of sliced mangoes and reserve the syrup.
Then, place the mangoes in a mini chopper, processor or blender and whiz to a purée along with 3 tablespoons of the syrup. After that, transfer to a bowl and stir in the lime zest and juice.
To serve the jellies, dip the tins or ramekins very briefly into a small bowl of hot water, then turn the jellies out on to serving plates and drizzle a little mango sauce over and around each one.
How to Cheat Hero Ingredients
1 x 135 g packet Rowntrees lime flavour jelly
1 x 425 g tin sliced mangoes in syrup
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Coconut milk powder is a brilliant ingredient when making coconut ice cream and, along with the lime syrup, gives this refreshing dessert more than a little Thai flavour.
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