Sounds like a recipe from the South Seas...
Coconut ice-cream, mango mint coulis, vanilla infused mascarpone, fresh mango and pineapple, roasted coconut flakes and pomegranate atop a magnificent pavlova.
This is super easy new recipe that I tried out last weekend on some friends that came over for a Sunday lunch. It was going to be really hot, (and it was), and also I wanted something I could put together in an instant that was refreshing and sweet at the same time. So I made the meringue base on Friday night and left it in the oven to dry out. As I've said before, this method makes the meringue crunchy outside and gooey on the inside.
1 cup coconut flakes
handful mint leaves
1 tub of mascarpone
2 dessert spoons of icing sugar
coconut ice-cream ( store bought, my favourite is from Pingo Doce, its own brand)
Take tub of mascarpone, add a couple of dessert spoons of icing sugar, a few drops of vanilla essence, and whisk until it is soft. Place in the fridge to use later.
Grab a bag of coconut flakes and place the flakes in a warm frying pan. Toast until they turn golden brown. Place in a serving bowl for later.
For the mango coulis, it's basically just a sauce, open a can of mango pulp, or just liquidise two mangoes. I then add a little lemon juice, just a squeeze as I find the canned lemon pulp too sweet, and a handful of mint leaves. Place in a small jug in the fridge.
Chop up one mango into squares, and do the same with the pineapple, (fresh not canned!). To get the most out of your pomegranate, beat it lightly with a wooden spoon to loosen up all the kernels, slice it in half, and again beat lightly to get your kernels to fall into a bowl.
Place your pavlova on a serving dish, drop a couple of ice-cream balls into the centre, place the mango and pineapple on top of it, and sprinkle with the pomegranate kernels. I like to let my guests put as much, or as little, mango sauce, mascarpone and coconut flakes on top of their serving. And voiá, it is done, your Paradisiacal Dessert.
Have a nice weekend,