Coconut mangotini


This dessert is packed with the exotic flavours of coconut, mango and pandan leaf and is decorated with a charcoal lace.

You will need a round silicone lace mat to make this recipe.


For the coconut mangotini

For the coconut soup

  • 150g/5½oz coconut purée
  • 90ml/3fl oz full-fat milk
  • 25g/1oz caster sugar
  • 4.5g/¼oz pandan leaf
  • 45g/1¾oz pandan sago (small tapioca pearls), soaked for 15 minutes in cold water
  • pinch salt

For the charcoal lace

  • 45g/1¾oz free-range egg white
  • 35g/1¼oz icing sugar, sieved
  • 27g/1oz French T55 flour (baguette flour), sieved
  • 3g/⅛oz activated charcoal powder
  • 30g/1oz unsalted butter
  • 1 lime, zest only

To decorate

  • 2 limes, juice and zest
  • 2 mangoes, peeled and diced
  • 1 tbsp mint cress, to serve