Champagne® Mango Napoleon with Mango-Coconut Sorbet

Ingredients:

  • 5 fresh Champagne® mangos
  • 1 T butter
  • 16 oz mango puree
  • 1 qt heavy cream
  • 7 egg whites
  • 2 cups bread flour
  • 3 cups 10x sugar
  • 8 oz melted butter
  • 1/2 cup sugar
  • 2 oz dark rum

Instructions:

Serves 6

Tuille
Pre-heat oven to 375°. Beat egg whites on high speed until soft peaks form. Slowly add sugar (3 cups). Slow speed to medium, adding flour in 3 additions. Slowly add butter until blended.

Cover with plastic and refrigerate overnight. Take from fridge, mix lightly, spoon on parchment-lined sheet or siplot mat, forming circle.

Bake 10-12 minutes until golden.

Mango Cream
Peel 2 mangos, semove seed and then put into robocoup and process them, press through sieve. Add 6 oz. puree and mix cream. Blend and refrigerate.

Sauce
Peel and slice 2 mangos and reserve. Put 8-oz puree in saucepan and warm; add 2-oz rum and flame. Place slices of mango (4 per plate) in pan with butter, sauté and add sugar to caramelize. Add this mixture to thickened sauce and hold for service.

To serve:
Peel and slice 1 mango and reserve. Build Napoleon with tuille as base, and fill with cream. Add 3 slices of uncooked mango on cream. Place tuille on top and repeat process finishing with tuille on top. (3 layers tuille and 2 of cream). Put dollop of cream on top of tuille. Pipe 3 rows of cream on plate angling away from napoleon. Place sautéed mango slices between piped cream, drizzle sauce over mango. Place a quenelle of coconut sorbet on side of napoleon. Garnish with sliced strawberry and mint sprig.

This recipe was created for the Champagne® mango by New England Culinary Institute student, Paul A. Winiecki.

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