Ingredients:

4tblsp gelatine

60 ml cold water

180ml boiling water

1 egg white

a pinch of cream of tartar

400g caster sugar

1 can of mango slices, drained well, and crushed

A few drops of yellow food colouring

Desiccated coconut to dust marshmallows with

Method:

1. Add the gelatine to the cold water, and allow it to bloom.
2. Add the boiling water to the gelatine, and mix well until dissolved.
3. Pour gelatine mixture into a bowl, and add the egg white, cream of tartar, crushed mango, food colour and caster sugar.
4. Mix on high speed for 15 – 20 mins, until the mixture is light, airy, and almost double in size.
5. Pour the mixture into a greased square tin, and allow to set for a few hours.
6. Once set, cut the marshmallows into squares and roll into the coconut until well coated.