To make Soft Coconut Base: In a bowl, mix dessicated coconut, flour, icing sugar, cream and one egg white to form a paste.
In a mixer, whisk one egg white until soft peaks form. Add in castor sugar a little at a time and whisk until mixture is stiff.
Fold this into the dessicated coconut paste. Fill the mixture into a piping bag and pipe onto a lined 16cm round baking tray. (This recipe makes two discs.)
To make Mango Mousse: In a bowl, combine the mango puree and gelatine and allow to soak for 15 minutes.
In a pot, combine the mango mixture and sugar and warm to 40°C. Remove from heat and fold in the whipped cream.
To assemble: Line the bottom of an 18cm round pan with a coconut disc. Scatter mango cubes, if using, and fill half the pan with the mango mousse.
Place a second disc on the mousse and pour the remaining mousse to the rim. Freeze at least 4 hours before serving.
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