Sugar-free Mango and Coconut Delice

Grease a 23cm|9" springform deep cake tin and line the base with non-stick baking paper.

For the base: beat the butter and sugar in a mixing bowl until soft and light.

Sift in the flour and rice flour and mix to a dough. Work in the coconut.

Gently knead the dough on a lightly floured surface for a few seconds. Pat the dough out into a round and press into the base of the tin. Chill for 30 minutes.

Heat the oven to 160°C (140° fan) 325°F gas 3.

Bake for 35-40 minutes, until cooked but still pale. Cool in the tin.

For the mousse: sprinkle the gelatine over the water in a small bowl and leave to stand for 5 minutes.

Heat the mango puree and sugar to taste in a pan and bring to a boil, stirring. Remove from the heat and cool for 3-4 minutes.

Stir in the gelatine until dissolved, then cool for 20 minutes.

Whisk the cream until thick. Gently fold in the mango mixture and pour onto the base. Chill overnight until set.