Strawberry Cheesecake
Perfect as a large cheesecake or as small individual portions
Orange Mango & Coconut Jelly with a Tropical Fruit Salad
British
Caribbean
Vegetarian
Elevate your menu with this summer dessert: Orange, Mango & Coconut Jelly with Tropical Fruit Salad. Silky coconut jelly provides a creamy base, while fresh mango, pineapple, and kiwi add texture, colour, and vibrant acidity. Finished with lime juice and desiccated coconut, it’s perfectly balanced and visually striking – ideal for plated service or buffet presentation.
10 Servings
Ingredients
• 520ml boiling water
• 400ml coconut yogurt (check yogurt for allergens)
• 80g McDougalls No Added Sugar Orange Jelly
• 150g mango, diced
• 100g pineapple, diced
• 100g kiwi, sliced
• Juice of ½ lime
• 10g desiccated coconut
• 100ml mango juice or coulis (optional)
Method
- Bring the water and coconut yogurt to the boil.
- Dissolve the jelly into the liquid.
- Divide into moulds or tumblers. Chill until fully set (1-2 hours).
- Mix the fruit with the lime juice.
- Serve with fruit salad, coconut and optional mango juice.
