• 500 g Mango puree
  • 125 g Meringue
  • 13 g Gold gelatine
  • 65 g Water
  • 275 g Semi-whipped cream
  • ½ Vanilla pod

For the Meringue

  • 125 g Egg whites
  • 200 g Caster sugar
  • 40 g Water

Prepare the meringue by bringing the sugar to 121° C then pouring it in stands over the semi-whipped egg whites. Whilst the meringue cools, melt the hydrated gelatine in 1/3 of the purée heated to 50° C. Combine with the remaining purée and maintain at about 30° C. Add the meringue (125 grams) to the purée and finish with the semi-whipped cream. Pour into moulds and blast chill at -18° C.


Store for up to 3 days at +4° C or 30 days at -18° C.

  • 470 g Weak flour
  • 180 g Powdered sugar
  • 4 g Salt
  • 60 g Almond flour
  • 240 g Butter
  • 100 g Whole eggs

Knead the butter together with the dry ingredients. When the mixture is ‘sandy’, add the eggs. Knead as little as possible. Roll out between two sheets of acetate and freeze.


Store for 15 days at +4° C or 30 days at -18° C between two sheets of acetate.


For the mango sorbet

  • 1000 g Mango puree
  • 150 g Water
  • 55 g Caster sugar
  • 135 g Dextrose
  • 1 g Locust bean gum flour

Alternative: Yoghurt gelato

  • 330 g Whole milk
  • 45 g Milk powder 0% mg
  • 160 g Cream 35%
  • 4 g Gelato stabiliser
  • 140 g Caster sugar
  • 20 g Inverted sugar
  • 20 g 33De glucose powder
  • 30 g Egg yolks
  • 250 g Greek yoghurt 0% Mg

For the mango sorbet:

Mix the dry ingredients together. Combine with half of the purée and water. Pasteurise at 85° C then add the remaining cold purée. Leave to develop for 6–8 hours and chill.

For the yoghurt gelato:

In a saucepan, combine the full-fat milk, milk powder, cream, sugars and egg yolks. Pasteurise at 82° C then cool rapidly. Once set, add the yoghurt and mix well. Cream.


Store for up to 30 days at -18° C.

  • Fresh mango
  • Valrhona Absolu Cristal

Cut the mango into same-size cubes. Mix the offcuts together with an equal weight of Absolu Cristal and add to the diced mango.


Store for up to 3 days at +4° C.

  • 225 g Greek yoghurt
  • 25 g Glucose syrup
  • 37 g Inverted sugar
  • 325 g Opalys Valrhona
  • 100 g Greek yoghurt
  • 500 g Cream 35%

Heat the Greek yoghurt together with the sugars to 50° C. Pour over the melted couverture and mix. Add the remaining yoghurt and the cold cream then mix until a smooth, glossy ganache is obtained. Allow to set at +4° C for at least 4 hours. Whisk in a stand mixer with the paddle attachment.


Store for up to 7 days at +4° C. Can be frozen once assembled.

Assembly and finishing

Prepare the mango compote and freeze in the moulds. Prepare the mango mousse and add the nicely-frozen compote inside. Blast chill to -18° C then demould. Place the sablée disc with the mango-vanilla mousse and compote in the centre of the plate. Adorn dollops of whipped yoghurt ganache. Place a quenelle of mango sorbet on top of the mousse. Decorate with Nocciole Sabbiate (hazelnuts coated in ‘sandy’ sugar) along with curls of fresh mango.