225 grams Mango Puree.
25 grams Water.
25 grams Sugar.
2.5 Gelatin Sheets (Silver).
680 grams Cream Cheese.
3 pcs Whole Eggs.
100 grams Sour Cream.
100 grams Sugar.
150 grams Cream Fraiche.
1 pcs Vanilla Bean.
400 grams Mango Puree (Boiron).
100 grams Water.
50 grams Sugar.
Tajin.
120 grams Butter (Cold & Diced).
65 grams Icing Sugar.
3 grams Sea Salt.
30 grams Almond Powder.
47 grams Whole Eggs.
265 grams AP Flour.
500 grams Mango Puree.
170 grams Sugar.
2 grams Citric Acid.
6 grams Agar Agar Powder.
(Water to Blend)
Soak the gelatin in very cold ice water. Bring to simmer the mango puree, water, and sugar. Dissolve the gelatine and pour into the desired mold.
Cream the room-temperature cream cheese, sugar, and vanilla. Add the sour cream and eggs step by step. Cook in the oven at 200°F for approx 45 min. Cool down in the fridge overnight. Whip on mixer next day along with the cream fraiche. Keep in the fridge until ready to use.
Mix all ingredients and reserve in the fridge.
Add dry ingredients to mixer. Add the butter (diced and cold). Mix until it becomes a sandy texture. Add the eggs and mix until the dough comes together. Roll between 2 silpats.
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