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View more "Desserts & Sweets" recipes Ricotta, Mango and Coconut Christmas Log  Recipe

Ricotta, Mango and Coconut Christmas Log

Dairy Farmers of Canada
Add to Calendar 09/15/2019 10:00 AM 09/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1/2 cup (125 mL) unsweetened grated coconut
6 eggs, yolks and whites separated
1 cup (250 mL) + 2 tbsp (30 ml) sugar
2 tsp (10 mL) vanilla extract
1 cup (250 mL) pastry flour
3 cups (750 mL) fresh or frozen mangoes, diced
1 cup (250 mL) Canadian Ricotta
1 cup (250 mL) 35% cream

Yields: 10 to 12 servings

See full recipe: https://www.dairygoodness.ca/recipes/ricotta-mango-and-coconut-christmas-log?source=calendar
Ricotta, Mango and Coconut Christmas Log true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 45 mins
  • Cooking Time 15 mins
  • Yields 10 to 12 servings
  • Course Desserts & Sweets
  • Prep. Time 45 mins
  • Cooking Time 15 mins
  • Yields 10 to 12 servings

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.


Ingredients

1/2 cup (125 mL) unsweetened grated coconut
6 eggs, yolks and whites separated
1 cup (250 mL) + 2 tbsp (30 ml) sugar
2 tsp (10 mL) vanilla extract
1 cup (250 mL) pastry flour
3 cups (750 mL) fresh or frozen mangoes, diced
1 cup (250 mL) Canadian Ricotta
1 cup (250 mL) 35% cream

Preparation

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• Preheat oven to 375°F (190°C).
• Spread grated coconut out on a baking sheet and toast 4–5 minutes. Let cool.
• In a bowl, use an electric beater to whip egg whites until they hold firm peaks. Reserve.
• In a large bowl, beat egg yolks along with ½ cup (125 ml) sugar and 1 tsp (5 ml) vanilla for about 5 minutes or until thick and creamy.
• Add flour by sifting it over the bowl.
• Incorporate beaten egg whites, gently folding dough with a spatula.
• Spread dough out on a 12˝ x 18˝ (30 cm x 45 cm) cookie sheet previously greased and covered with parchment paper. Bake in oven for 10 minutes.
• Remove from oven and flip onto a clean, moist cloth. Remove parchment paper and roll cake onto itself. Let cool.
• In a saucepan, mix ½ cup (125 ml) sugar and the mangoes and cook over medium heat for 10 minutes. Add a bit of water if the mangoes are not ripe enough. Let cool.
• Reduce to a purée using a food processor or a blender, then add Ricotta and process until a smooth consistency is achieved.
• Whip cream along with 2 tbsp (30 ml) sugar and the remaining vanilla, then reserve in refrigerator.
• Unroll the cooled cake and spread the Ricotta mixture over the inside surface. Roll the cake up again.
• Garnish the outside of the log with the whipped cream and sprinkle with toasted coconut.

Tips

Cheese alternative: Canadian Mascarpone.

91 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Nutritional Info

Per serving
Energy: 305 Calories
Protein: 7 g
Carbohydrate: 36 g
Fat: 15 g
Fibre: 1.5 g
Sodium: 63 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 7 % / 77 mg
Vitamin C: 25 %
Folate: 25 %
Selenium: 23 %
Vitamin A: 17 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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