Mango, Lime & Coconut with Honey Almond Biscuits
By OcadoLife
Published on 21 April 2022
We've made these extra-special by baking them in a madeleine tray. To do this, simply oil each mould, then add 1tbsp of batter to each and cook for 10 minutes.Time and servings
30 minsTotal time
4Servings
20 minsPrep time
10 minsCooking time
Ingredients
- 1 tsp of almond extract, (for the biscuits)
- 450 g of frozen mango, cut into 2cm chunks while frozen (for the topping)
- 200 g of coconut flakes, cut into thin strips (for the topping)
- 2 tablespoons of flaked almonds, toasted, to serve (optional)
- 80 g of honey, or maple syrup (for the biscuits)
- 65 g of coconut oil, (for the biscuits)
- 2 large eggs, (for the biscuits)
- 130 g of ground almonds, (for the biscuits)
- 2 limes, zested + juice of 1/2 a lime (for the topping)
- 400 g of dairy free coconut yogurt, to serve
- 1 handful of fresh mint leaves, to serve
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Start by making the almond biscuits: whizz the honey and coconut oil in a blender until combined, then add the eggs one at a time while mixing, followed by the ground almonds and almond extract. Give it all another whisk to bring everything together.Step 2
Spoon 1tbsp dollops of the biscuit mixture on to non-stick baking trays 3cm apart from each other, you should get 16-18 out of the batter. Cook in the oven for 6-7 mins until they’re just coloured around the edges, then remove and leave to cool. Note: these biscuits are soft and should come out pale and fudgy like marzipan.Step 3
While the biscuits are in the oven, prepare the fruity topping. Put a non-stick pan on a medium heat and add the mango chunks, stir and cook for 4 mins, then add the coconut flakes and cook for a further 1½ mins.Step 4
Turn the heat off and stir through the zest of 1 lime and the juice from ½ the lime.Step 5
Now you can put the dessert together: be as creative as you like and layer up the mango with biscuits and yogurt to form a deconstructed pudding, or you could create layers in a clear glass. Finish by scattering over the extra lime zest, a few fresh mint leaves and toasted almonds, if using.