• 1 mango
  • 1 passion fruit
  • 50 g pineapple brunoise

To prepare

Peal the mango, cut the two sides into thin slices and place on a tray. The cut 1 cm discs and set aside in the fridge. Cut the rest into a fine brunoise. Mix the cut pineapple with the mango. Add the seeds of one passion fruit, then set aside in the fridge.

Ingredients for the mango coulis

  • 120 g mango pulp
  • 15 g sugar
  • 20 g passion fruit juice

To prepare the mango coulis

Heat all the ingredients. Mix in the blender then strain. Set aside in a pipette in the fridge.

Ingredients for the meringues

  • 90 g egg whites
  • 45 g sugar
  • 1 lime
  • 50 g grated coconut

To prepare the meringue

Whisk the egg whites with the sugar to form peaks. Add the zest of one lime, then place in a pastry bag. Lightly grease 4 moulds 4 cm in diameter and 4 cm in height, then place on a baking tray covered with baking paper. Preheat the oven to 200 °C on the top/bottom heat setting. Fill the moulds up to 3/4 with the meringue and place in the oven immediately for 3 minutes. After removing from the oven, remove the moulds and roll the meringues in the grated coconut. Hollow out the interior using a melon baller, then fill with the pineapple brunoise and add the mango discs on top. Set the meringues aside in the fridge.

Ingredients for the coconut sorbet

  • 2 dl coconut pulp
  • 40 g syrup at 30 °C
  • (20 g water + 20 g sugar)
  • 10 g coconut cream
  • 40 g water
  • 10 g Malibu

To prepare the coconut sorbet

Heat all the ingredients to 70 °C then stir. Store in the freezer at –10 °C.

To serve

Place the meringue in the centre of the plate and surround by drops of mango coulis. Add a scoop of coconut ice cream on top just before serving.

Cooking level

With preheating
3 minutes | top/bottom heat setting 200 °C