INGREDIENTS

INSTRUCTIONS

For the Praline Basket: In a medium pan, dissolve the caster sugar  in
the water and simmer without stirring.  2 When golden, remove from the
heat and place the base of the pan in  a bowl of cold water to stop it
from cooking any further.  3 Toast the almonds in a dry frying pan
until golden. Add the almonds  to the caramel and spread the praline on
a sheet of Teflon - be  careful, this is very hot!  4 When nearly set,
remove the praline from the Teflon with a spatula  and mould over the
oiled base of a small bowl. Leave to set.  5 For the Filling: Crush the
biscuits and 50g Maltesers in a bowl and  spoon into the base of the
caramel bowl. Melt the butter in a frying  pan and caramelise the mango
with the sugar.  6 Stir in the remaining Maltesers and mint. Now pour
the mixture into  the caramel bowl.  7 For the Meringue Topping: Melt
the sugar in a small pan over a very  low heat, until it reaches soft
ball stage - clear and soft but not  golden. Whisk the egg whites to
soft peaks. Pour the sugar in while  continuing to whisk, until the
mixture thickens.  8 Cover the mango with some meringue and smooth this
with a spatula.  Spoon the remaining meringue into a piping bag and
then pipe over the  top. Blow torch the meringue or place carefully
under a grill until  golden.  9 Blitz the raspberries (reserving a few
for decoration) with the  sugar in a blender. Pass the mixture through
a sieve for a smooth  sauce.  10 To serve, grate the fresh coconut and
sprinkle over. Spin any  remaining sugar and place on top. Dress with
the mint leaves and  reserved raspberries and drizzle the sauce around
the plate.  Converted by MC_Buster.  Per serving: 1137 Calories (kcal);
91g Total Fat; (67% calories from  fat); 21g Protein; 78g Carbohydrate;
27mg Cholesterol; 261mg Sodium  Food Exchanges: 1/2 Grain(Starch); 1
1/2 Lean Meat; 0 Vegetable; 4  1/2 Fruit;  Converted by MM_Buster
v2.0n.

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