Around the mango |

Preparation time: 120 min

Preheat your Four at 195 °F

• Preparation

  Slice the mango into 1mm thick slices with the help of a mandolin and place them on a silicone baking sheet.  Make a syrup with 85g of sugar and 50ml of water.  With a brush, lightly brush the mango slices and dry them in the oven for roughly 1h30m.

• Fluid gel

  Combine the maracuja pulp with the mango pulp and add 100g of sugar.

  Take half of this mixture and add the agar-agar and bring to a steady boil for 1 minute.  Pour into the martini glasses and set aside in the fridge.

• Mousse

  Once the gelatin had been rehydrated in cold water, remove excess water with your hands.  Let them melt in the second half of the pulp mixture, let cool in the fridge and then once cooled, add the whipped cream.  Pour this mixture on top of the original mixture in the martini glasses.

• Sorbet

  Use whatever tropical sorbet you prefer!

• Crumble

  Combine the flour, sugar, butter and shaved coconut.  Place on a lined baking sheet and cook in the oven at 350F for 12-15 minutes.

• Montage

  Garnish the glasses with the small mango cubes, a ball of sorbet, the crumble and the mango chips.  Sprinkle with icing sugar.