Food
pairings/wines

Sweet mango, pineapple and coconut Yule log
Sweet mango, pineapple and coconut Yule log

March 1, 2016

Sweet mango, pineapple and coconut Yule log

  • Recipe for 6 people
  • Preparation: 30 minutes
  • Cooking: 30 minutes
  • Difficulty: 3/5

It’s THE unmissable Christmas dessert! To make a Sweet Yule log that will go well with the exotic fruit aromas of a Sweet Bordeaux, here is a recipe dominated by mango and coconut. Everything to end a Christmas Eve on a sweet note, while waiting for Santa!

Ingredients:

  • 2 big ripe mangoes
  • 2 pineapple slices
  • the peel of 1 lemon
  • 3 eggs- 30 g of butter
  • 4 tablespoons of milk
  • 10 cl of single cream
  • 180 g white chocolate
  • 50 g grated coconut
  • 60 g caster sugar
  • 2 vanilla sugar sachets
  • 1 coffee spoon of yeast
  • 80 g flour

Preparation:

  1. Peel the mangoes and remove the cores. Cut in small cubes. Cook for 20 minutes with the vanilla sugar and the butter.
  2. Pre-heat the oven on 200/220 degrees. Separate the egg yolks from the egg whites. Mix the yolks with the caster sugar and the lemon zest. Add the flour, the yeast and the cold milk. Beat the egg whites and add them to the mix.
  3. Spread the mix obtained on baking paper previously buttered and placed on a baking sheet. Bake for 10 minutes.
  4. Remove the biscuit from the sheet onto a wet kitchen towel, roll it and let it cool down. Unroll the biscuit, spread the mango compote and the pineapple pieces, and roll the biscuit again. In a dish, break the chocolate into pieces and mix them with the boiling cream and 35 g of grated coconut.
  5. Spread the mix on the biscuit. To finish, sprinkle 15g of coconut on the icing.
  6. Leave it in the fridge for at least 6 hours before serving, it’s ready!