Mango - Misu
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 319.6
- Total Fat: 20.5 g
- Cholesterol: 46.3 mg
- Sodium: 103.0 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 2.3 g
- Protein: 5.2 g
View full nutritional breakdown of Mango - Misu calories by ingredient
Introduction
A high-octane dessert gets a tropical update with coconut macaroons and mango liqueur. Adapted from Australia's "Delicious" magazine. A high-octane dessert gets a tropical update with coconut macaroons and mango liqueur. Adapted from Australia's "Delicious" magazine.Number of Servings: 16
Ingredients
-
--Macaroons--
3 egg whites, room temperature
3/4 cup superfine sugar
1 Tbsp mango-flavoured vodka (like Absolut)
pinch salt
1/4 tsp nutmeg
4 cups long-cut, unsweetened shredded coconut
--Assembly--
8 oz mascarpone cheese
8 oz softened cream cheese
2 1/3 cups evaporated lowfat milk
1/3 cup light brown sugar
1/4 tsp nutmeg
1 tbsp vanilla
1/3 cup mango-flavoured vodka
1/2 cup mango juice
2 Ataufo (honey) mangoes, peeled and sliced 1/2" thick
Directions
--Macaroons--
Preheat oven to 325 degrees F. Line cookie sheets with baking parchment.
In a clean bowl, beat egg whites until soft peaks form. Slowly beat in sugar and whip to stiff peaks.
Beat in vodka, salt and nutmeg.
Add coconut and quickly but gently fold in by hand.
Drop teaspoons of mixture onto sheets and bake 20 minutes.
Cool completely on sheets.
--Mango-Misu--
Line the base of a 9" springform pan with plastic wrap, set aside.
Beat together cheeses, cream, sugar, nutmeg and vanilla in a bowl and beat until thick and well combined.
Combine the vodka and mango juice in a shallow dish.
Dip half the macaroons into the mixture, layering the base of the pan.
Spread 1/3 of the cheese mixture overtop, then top with 1/3 of the mango slices.
Repeat with a layer of soaked macaroons and the second thirds of both the cheese mixture and the mangoes.
Top with the last of the cheese and mango slices.
Cover pan with plastic and chill overnight before unmoulding, cutting and serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Preheat oven to 325 degrees F. Line cookie sheets with baking parchment.
In a clean bowl, beat egg whites until soft peaks form. Slowly beat in sugar and whip to stiff peaks.
Beat in vodka, salt and nutmeg.
Add coconut and quickly but gently fold in by hand.
Drop teaspoons of mixture onto sheets and bake 20 minutes.
Cool completely on sheets.
--Mango-Misu--
Line the base of a 9" springform pan with plastic wrap, set aside.
Beat together cheeses, cream, sugar, nutmeg and vanilla in a bowl and beat until thick and well combined.
Combine the vodka and mango juice in a shallow dish.
Dip half the macaroons into the mixture, layering the base of the pan.
Spread 1/3 of the cheese mixture overtop, then top with 1/3 of the mango slices.
Repeat with a layer of soaked macaroons and the second thirds of both the cheese mixture and the mangoes.
Top with the last of the cheese and mango slices.
Cover pan with plastic and chill overnight before unmoulding, cutting and serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.