This dessert is a fresh dessert based on a soft coconut base, topped with a creamy mango mousse. It takes a long time to make because it consists of a mango/passion fruit insert and a glaze. There is therefore a waiting time to stack the layers. But it is a melting and exotic dessert, perfect for finishing a meal. The dacquoise, without flour, is prepared with egg whites, sugar, and grated coconut. The mango mousse is made with mango puree, a little gelatin, and whipped cream. The insert is made with mango puree and passion fruit, and the final glaze is made with mango puree held together by agar-agar and white chocolate. After a few hours in the refrigerator, the texture becomes airy and melting. This dessert is best enjoyed chilled, garnished with mango cubes and coconut shavings. A perfect balance of fruity, sweet, and light. I made this dessert in several steps to take to a friend's house. I froze the dessert without any problem and took it out in the morning for dinner. I decorated it a little before bringing it.
Ingredients
Coconut Dacquoise
Mango passion insert
Mango mousse
Mango Mirror
Preparation
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For the dacquoise
Preheat the oven to 180 degrees.
Dry roast the coconut in a pan for a few minutes, until browned, stirring regularly.
Mix the toasted coconut, almond powder and sugar.
Beat the egg whites until stiff. As soon as they begin to rise, add the sugar to firm them up.
Gently mix the egg whites with the powders using a wooden spoon or silicone spatula.
Spread the dacquoise on parchment paper, in a 25 cm (10 in) baking ring. If you want to make sure it doesn't stick, brush it with release spray.
Bake the dacquoise for about ten minutes, until golden. Set aside and remove the pastry ring for later (insert).
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For the mango-passion fruit insert
Mix the flesh of the mango and the inside of the passion fruit.
Mix the sugar and pectin.
Heat the mango/passion fruit puree, then add the pectin/sugar mixture. Bring to a boil while continuing to stir for about 30 seconds.
Pour the mango/passion fruit insert into the pastry ring, on parchment paper. Let cool, then freeze for at least 2 hours.
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For the mango mousse
Soften the gelatin leaves in a little cold water.
Blend the mangoes
Heat the mango puree, 20g of sugar, and lemon juice. Drain the gelatin and add it to the mango puree. Heat for a few minutes without boiling, until the gelatin has dissolved.
Whip the very cold cream into whipped cream.
Gently mix the mango puree into the whipped cream. Refrigerate.
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Assembly
I used a springform pan (like for making cheesecake) that I covered with cling film. Alternatively, you can use your pastry ring, with cling film on the bottom to hold the entremet and a ribbon of rhodoid on the sides. Place your dacquoise underneath, pour 2/3 of the mango mousse, place the mango/passion fruit insert, pressing down a little, and cover with the remaining mango mousse.
I made the dessert in advance and kept it in the freezer until I poured the mango icing. Otherwise, chill it for several hours before pouring the icing.
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For the mango mirror glaze
Blend the mango. Add the lemon juice and white chocolate. Heat over low heat until the chocolate melts, then add the agar-agar. Bring to a boil for 2 minutes, then turn off the heat and let cool.
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Finishing the dessert
Pour the mirror glaze over the dessert and let it set in the refrigerator for at least 3 hours. If you froze the dessert, pour the glaze in the morning for the evening and leave the dessert in the refrigerator.
