COCONUT AND LIME DACQUOISE

Ingredients:

• 95g Egg whites
• 40g Granulated Sugar
• 65g Powdered sugar
• 65g Finely grated coconut
• 20g Pastry flour
• 1 g Sweet lime zest
• 20g Powdered sugar for sprinkling

Preparation:

• Beat the egg whites with the sugar until a meringue forms.
• Mix the powdered sugar, shredded coconut, and flour. Fold into the meringue.
• Add the lime zest.
• Sprinkle with powdered sugar.
• Bake for 8 to 10 minutes at 175°C.

Mango and passion fruit compote

Ingredients:

• 80g Granulated Sugar
• 40g Malibu Rum
• 2 units. Vanilla pods
• 300 g Pacific Fruit mango puree
• 96g Pacific Fruit Passion Fruit Puree
• 5 g NH Pectin
• 150g Diced Mango
• 2 g Citric acid

Preparation:

• Heat the passion fruit and mango purees with the vanilla until they reach 40°C.
• Add the pectin mixed with the granulated sugar. Bring to a boil and add the diced mango.
• Bring the temperature to 85°C to hydrate the pectin.

MANGO MOUSSE

• 45g Granulated Sugar
• 45g Gelatin Mixture
• 188g Whipped cream with a yogurt-like consistency
• 225 g Pacific Fruit mango puree
• 1.2 g Guar gum
• 10g Pacific Fruit Lemon Puree
• 88g Mango Meringue

Preparation:

• Heat the mango puree to 40°C and add the guar gum to activate it.
• Mix with the granulated sugar, gelatin mixture and lemon puree; combine.
• Incorporate the mixture into the mango meringue and add the whipped cream.
• Divide into mango-shaped silicone molds and freeze for 12 hours.

MANGO MERINGUE

• 2 g Albumin powder
• 113 g Pacific Fruit mango puree
• 100g Granulated Sugar
• 10g Pacific Fruit Lemon Puree

Preparation:

• Place all ingredients in a blender and blend for 7 minutes.

COCOA COATING

Ingredients:

• 300g White Chocolate
• 150g Cocoa butter
• 40 g Vegetable oil
• 5 g Green and yellow fat-soluble dye

Preparation:

• Melt all ingredients at 42°C and set aside.

MOUNTING

• Fill a mango-shaped silicone mold halfway with the mango mousse and place the mango compote in the center; cover 1/3 with more mousse and seal with the coconut dacquoise.
• Freeze for 6 hours.
• Once frozen, unmold and cover with a yellow cocoa glaze.
• Immerse in a neutral glaze at 40°C.
• Using an airbrush, apply touches of green color, adding orange and red tones.
• Place a small tip of dark chocolate to add realism.