Archive of BBC Food Recipes

Mango and coconut iles flottante

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Saturday Kitchen Best Bites
James Martin adds an exotic twist to this classic dish of cloud-like meringues in a bowl of creamy custard.


  1. For the meringue, preheat the oven to 200C/400F/Gas 6.

  2. Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Whisk in 100g/3½oz of the caster sugar, a little at a time, until well combined.

  3. Continue to whisk until the egg whites are stiff and glossy.

  4. Heat the milk, cream and vanilla seeds in a lidded saucepan until simmering.

  5. Lightly oil 2 tablespoons with the vegetable oil and use them to shape quenelles of the meringue mixture. Carefully place them into the simmering milk.

  6. Cover with a lid and poach for 4-5 minutes, or until just cooked through.

  7. Remove the meringues form the milk mixture with a slotted spoon and set aside on kitchen paper.

  8. Heat the remaining 100g/3½oz sugar in a frying pan until the sugar become pale golden-brown.

  9. Place the base of the frying pan into a larger pan of cold water to stop the caramel cooking, then set aside to cool slightly.

  10. Using a potato peeler, peel shavings of coconut flesh and place them onto a baking tray. Toast them in the oven for 3-4 minutes, or until pale golden-brown.

  11. For the custard, strain the milk mixture used to cook the meringues into a clean saucepan, return to the heat and add the coconut liqueur.

  12. Whisk the egg yolks and sugar in a bowl until well combined. Whisk in the milk mixture until well combined.

  13. Return the mixture to the saucepan, add the chopped mango and cook over a low heat, stirring continuously, until the custard has thickened enough to coat the back of a spoon.

  14. To serve, spoon the mango custard into serving bowls and place the meringue on top. Scatter over the toasted coconut. Use the back of a spoon to pull strands of the caramel mixture and drizzle over the top of the meringue.


For the meringue

  • 4 free-range egg whites
  • 200g/7oz caster sugar
  • 150ml/5fl oz milk
  • 150ml /5fl oz double cream
  • ½ vanilla pod, split, seeds scraped
  • 1 tbsp vegetable oil
  • ½ coconut

For the custard

  • 2 tsp coconut liqueur
  • 4 free-range egg yolks
  • 40g/1½oz caster sugar
  • 1 mango, peeled, finely chopped

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Mango and coconut iles flottante

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