Mango Coconut Cream

Put the flakes in a frying pan and roast without fat, stirring throughout, until golden brown.

Peel the mangos and remove the pulp from the core, crush.

Beat the egg yolks and powdered sugar until creamy, add the lime and orange juice and stir well.

Melt the soaked gelatine with the water at low heat. Add the coconut, mango pudding and the dissolved gelatine to the egg yolk mixture and mix well.

Whip the cream until stiff and fold into the mango puree. Fill into coupe glasses and refrigerate until ready to serve.

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