Ingredients
Mango Butter
- 50 grams caster sugar, made in the TM
- 1 mango (large), diced
- 2 eggs
- 1 tablespoon lemon juice
- 80 grams Butter, diced
Meringue Roll
- 4 egg whites, room temperature
- 110 grams caster sugar, (made in TM)
- 30 grams dessicated coconut
- 1 teaspoon cornflour
- 2 teaspoons white vinegar
Assembly and Serving
- 1 tablespoon caster sugar, extra
- 2 tablespoons dessicated coconut, extra
- 150 grams mango butter, approximately 1/2 cup (or to taste)
- 300 grams whipped cream, approximately
- mango diced, extra
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
If necessary, mill sugar to caster sugar for 3 seconds on speed 9.
Combine all mango butter ingredients and mix for 3 - 5 seconds on speed 8.
Add the butterfly and cook for 8 minutes at 80OC on speed 3.
Pour into small clean jars, seal and store in the fridge.
Preheat oven to 180 OC. Grease a 25 x 30cm tin and line with non-stick baking paper.
Ensure TM bowl is clean and completely dry. Insert butterfly and place egg whites in bowl. Beat without MC in place for 3-5 minutes at 50 OC on speed 4 until soft peaks form.
Add caster sugar 1 teaspoon at a time through hole in lid with blades rotating on speed 2 – 3. This should take at least 2 minutes.
Sprinkle in coconut, cornflour and vinegar and mix for 30 seconds on speed soft
"Gentle stir setting" . Spoon into tin and smooth top. Bake for 12 minutes, until just set.
Meanwhile, lay a clean kitchen tea towel on the bench and cover with a large sheet non-stick baking paper. Sprinkle extra coconut and caster sugar evenly over paper.
Turn cooked meringue out onto the paper and peel away paper lining.
Cool for 2 minutes then roll up with the tea towel, from the short side. Let cool.
Unroll meringue and spread with mango butter.
Spread with whipped cream (to make whipped cream, add cream to clean bowl and insert Butterfly. Whip on speed 4 until cream is stiff (less than 1 minute).
Re-roll without the paper or towel.
Transfer to a serving platter and top with the extra diced mango. Serve sliced, with extra mango sauce and extra whipped cream.
Mango Butter
Meringue Roll
Assembly
Tip
A beautiful light and refreshing dessert that makes use of in season mangos but can be substituted easily with other fruits or flavours.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
most delicious dessert ever. the consistency of the meringue, with the combination of the mango butter and essentially a coconut sugar crust is heaven. i have only chosen to add a lot of coconut during the assembly process and I freeze the mango butter in an airtight container but that's just me. the fresh mango is "the fresh mango on top" - great recipe. this is just so easy and delicious! well done
"Closed lid"