Ingredients
- 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