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Mango and coconut dessert

  •  Mango and coconut dessert

For 6 to 8 people

Preparation 2h

1 night rest

Medium/Difficult recipe


1. For the biscuit

  • 1 egg
  • 60 g sugar
  • 50 g melted butter
  • 20 g milk
  • 60 g flour
  • Half a sachet of baking powder


2. For the mango jelly

  • 150 g of mango puree
  • 2 gelatin sheets (i.e. 4 g)

3. For the coconut mousse

  • 5 gelatin sheets (i.e. 10 g) 
  • 40 cl of coconut cream 
  • 1 egg white 
  • 60 g sugar 
  • 30 g of water 
  • 20 cl of whipping cream 
4. For the mango mirror glaze
  • 150 g sugar 
  • 150 g of glucose 
  • 100 g of mango pulp 
  • 80 g of liquid cream 
  • 150 g white chocolate 
  • 4 gelatin sheets (8 g)


1. For the biscuit, start by preheating your oven to 170 ° C convection heat. First, in a bowl, combine the egg and the sugar with a whisk until the mixture turns white. Then add the melted butter then the milk and stir again. Finish by incorporating the yeast and flour into the previous mixture and stirring until the dough is smooth and homogeneous. Place your 18 cm diameter dessert ring on a flat baking sheet lined with parchment paper and pour the batter inside. Finally, bake at 170 ° C for 20 minutes. Turn out cold.

2. For the mango jelly, start by rehydrating the gelatin in a bowl of cold water for about ten minutes. Then heat the mango puree in a saucepan until it boils. Then add the gelatin drained off the heat and mix well with a whisk. Pour the insert into your 18 cm diameter wrapped dessert circle then place in the freezer for at least 3 hours.

3. For the coconut mousse, rehydrate the gelatin in a bowl of cold water for about ten minutes. During this time, heat 10 cl of coconut cream in a saucepan. When it comes to a boil, add the gelatin that has been squeezed into the cream and mix well with a whisk. Then pour everything into a large salad bowl and add the remaining 30 cl of cold coconut cream. Mix again. Then you have to make an Italian meringue: in a saucepan, heat the water and sugar until reaching 118 ° C using a thermometer. Start beating your egg white on the side around 115 ° C and pour your syrup cooked in a drizzle at 118 ° over your frothy egg white, while continuing to beat with an electric mixer. Then continue beating for 5 to 10 minutes until the meringue is warm. You should get a meringue texture forming a bird's beak on your whisk. Then make the 3rd and last element of this coconut mousse, the whipped cream. Pour your very cold cream into a salad bowl and beat it for a few minutes to make it rise at medium speed. Finally, in your salad bowl containing the coconut cream, add half of Italian meringue and mix with a silicone spatula then half of whipped cream and mix again. If you have trouble mixing with a spatula, use a whisk at first while the foam thickens. Then proceed in the same way to add the rest of the meringue and whipped cream. Your mousse is ready!

4. For assembly, start by covering one side of your 20 cm diameter dessert ring with transparent film. for old a background. Consider a rhodoid film in the circle, adhering it with a little water. Fill with 2/3 of your coconut mousse and use an angled spatula to bring the mousse up to the edges of the circle. Then, gently add the mango insert and cover it with the rest of the mousse. Finish by placing the cookie on top. If you feel that the mousse is too liquid and that the biscuit may run, you can place your desserts in the freezer for ten minutes to firm up the mousse. Smooth with a spatula and place your desserts overnight in the freezer.

5. For the mango mirror glaze, start by placing your gelatin in a bowl of cold water for about ten minutes. In a saucepan, pour the glucose, sugar and mango pulp. Heat to 103 ° C using a thermometer. In a measuring glass next to it, break your white chocolate and pour the liquid cream inside. Then pour the fruit pulp at 103 ° C on your chocolate then add the squeezed gelatin. Blend well using a hand blender, preferably without a bell, holding it slightly tilted and never bringing it to the surface to avoid air bubbles. Then wait for the icing to drop to 35 ° C before pouring it. If you prepare your icing the day before, you can film it on contact and put it in the fridge overnight. The next day, you just need to heat it in a double boiler until it becomes liquid again and wait as now for it to drop to 35 ° C to pour it.

6. Last step: take your dessert out of the freezer and remove the circle and the rhodoïd. If your dessert is stuck to the circle, you can use a blowtorch or a hair dryer to heat the edges and unmold it more easily.

Then place your dessert on a pastry pan on top of a pie plate of the same size and generously pour the icing over it. Lightly pat the volette on your table and run the top of your dessert with a spatula to remove excess icing.

Then use 2 large spatulas to move your dessert onto a serving platter and finish decorating it as you wish. If you're proud of your frosting, you don't have to decorate it, like here!

Finish by placing the dessert in the fridge for at least 6 hours before eating it!

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