Mango, Coconut and Pistachio Cassata

News| 31st January 2022
Mango, Coconut and Pistachio Cassata
  • Share

  • Tweet

  • Copy

There is a little work in lining your loaf tin with mango for this recipe however, the results are so eye-catching it’s totally worth the time. You can prepare this low sugar, healthy dessert days ahead of any gathering and delight your guests with the cassata at the end of a meal on warm Summer days.

Ingredients

(Morley Fresh or Woolworths)

  • 1 large West Australian mango
  • 125g pistachio, shelled
  • 125g coconut, desiccated
  • 4 tbsp coconut oil
  • 1 tub Island Style Organic Coconut Yoghurt - Vanilla
  • 1 tub Island Style Organic Coconut Yoghurt - Mango
Method

Line a 1200ml loaf tin with a double layer of cling film, allowing the cling film to come out over the edges by around 10cm each side, to give you something to help pull out the cassata once set.

  • Line the base of the tin with baking paper.
  • Slice the cheeks off the mango and scoop out each cheek in one piece.
  • Slice the cheeks lengthways into 2mm strips.
  • Starting from one end of the tin, place a strip of mango on the base starting from the mid-point and fold it up the long side of the rectangle tin.
  • Take the next piece of mango and place it opposite, so it sits neatly against the first strip and fold it up the opposite side (creating a u-shape of mango in the tin).
  • Continue this pattern until you have lined the whole tin.
  • Remove flesh from the pip and mash well.
  • Use the mashed flesh to fill in any small gaps along the bottom of the tin.
  • Place the tin in the freezer to chill for 15 minutes.
  • Meanwhile, place the pistachio, coconut and coconut oil into a food processor and blitz until the pistachio are chunky crumb size. Set aside.
  • Remove the mango lined tin from the freezer and empty a tub of the Vanilla coconut yoghurt into the tin, smoothing out the top.
  • Top this with an even layer of pistachio and coconut, using half the crumb.
  • Top the pistachio with Mango coconut yoghurt and finish with the remaining pistachio crumb.
  • Lay a sheet of baking paper over the cassata and wrap the edges of cling film over this.
  • Freeze overnight.

To remove the cassata, unwrap the cling film from the top, remove the baking paper and run a warm knife down each short end of the cassata. This should allow you to pull the cassata out using the cling film handles. Flip the cassata onto a serving platter, unwrap completely and slice into 8 slices. Top with fresh fruit as desired.

STYLING NOTES

The gorgeous washed out blues and greens of this Salt and Pepper crockery are a lovely soft backdrop to the bright pop of fresh mango. The Alex Liddy knife is actually a cheese knife however will work perfectly as a service knife. I was drawn to the shape and the light wooden handle. This knife adds interest to any kind of platter at the table.

  • Salt and Pepper Oval Kanoko Platter - Myer
  • Salt and Pepper Kanoko side plates - Myer
  • Alex Liddy S&O offset knife - House

Img

Also shown

  • Tint Side Plates - Maxwell Williams, Myer
  • Cutlery - Finn, Kmart
Cook’s Notes
  • Dairy Free
  • Gluten Free
  • Low sugar for a dessert
  • Beautiful colour pop provided by the mango cheeks
  • Mango aids good digestion which is just what the doctor ordered at this time of year.
  • Stay cool as a cucumber with this healthy frozen dessert.
  • Make ahead and pull out as needed.
  • Share

  • Tweet

  • Copy