Coconut Cream and Mango Frozen Cake
by Sue Verstraten

This delicious frozen cake can be made a week in advance and kept covered in the freezer. It's an ideal tropical treat for the warm nights ahead.

Use organic ingredients wherever possible. If fresh mangoes are not available, use strawberries instead or obtain some organic frozen mango from the Co-op's freezer section.

Ingredients – frozen cake
400 mL coconut cream
1/2 cup plain yoghurt
2 tbspns honey
1/2 cup pouring cream (optional)

Ingredients – mango sorbet
500 g mango (fresh fruit)
2 tspns grated lime rind
1/2 cup lime juice
2 tbspns honey
2 egg whites from organic free-range eggs

Method – frozen cake

Line base and side of 20 cm springform tin with plastic wrap. Combine coconut cream, yoghurt and honey in medium-sized stainless steel bowl. Then cover with foil and freeze until partly frozen.

Remove bowl from freezer and beat mixture with electric mixer until smooth. Spoon evenly into prepared springform tin, then cover and freeze for 1 hour or until firm.

Top with mango sorbet, then cover and freeze for several hours or until set.

A coating of cream spread over adds another dimension of texture worth trying.

Method – mango sorbet

Blend or process mangoes until smooth. Combine mango, lime rind, lime juice and honey in medium-sized stainless steel bowl. Cover with foil and freeze until partly frozen.

Remove bowl from freezer and beat mixture with electric mixer until smooth. Beat egg whites in a small bowl until peaks form, then fold into the mango mixture.

Top frozen cake with mango sorbet as above.

[From "Maple Street Co-op News", Oct/Nov 2005; published by The Maple Street Co-operative Society Ltd, 37 Maple Street, Maleny, Qld 4552, Australia, tel (07) 5494 2088, email maplest.co-op@serv.net.au,
website http://www.maplestreetco-op.com.au]