By Chef Playton Dias
Mankurad Mango Mousse is a dessert that captures the essence of summer in Goa. This recipe celebrates the luscious and juicy Mankurad mango, which is considered one of the best varieties of mangoes in the state. As a Goan, Chef Playton Dias, faculty at the Goa-based Kamaxi College of Culinary Arts’ (KCCA) Bakery & Pastry, can attest to the fact that mangoes hold a special place in our hearts, and this dessert is a perfect way to enjoy them in a cool and refreshing way.
Chef Playton loves the Mankurad Mango Mousse with Coconut Dacquoise because it offers a unique and refreshing tropical flavour that is both indulgent and complex. The contrast between the smooth mousse and crispy dacquoise adds texture and the vibrant colours create an aesthetically pleasing presentation.
Let’s dive in to create a dessert that will evoke sweet summer memories for you too!
Preparation time: 45 mins
Freezer time: 12 hours
For Coconut dacquoise:
Confectioners’ sugar – 135 grm
Grated coconut – 65 grm
Ground almonds – 85 grm
Egg whites – 150 grm
Castor sugar – 50 grm
For Italian meringue:
Castor sugar – 90 grm
Water – 20 ml
Egg Whites – 50 ml
Castor sugar – 10 grm
For Mango Mousse:
Fresh Mankurad mango pulp – 250 grm
Lime juice – 10 ml
Gelatine powder- 10 grm
Whipped cream- 250 ml
Italian meringue – 150 ml
For Mango compote:
Fresh mango cut into cubes- 200grm
Mango puree- 100grm
Sugar- 25 grm
Corn flour- 5grm
For Coconut Dacquoise
Sieve the dry ingredients separately and then mix it together.
Beat the egg whites and castor sugar until light and fluffy.
Fold in the dry ingredients. Prepare one 9 inch baking ring and pour the prepared mixture in it. Bake in a preheated oven at 170oC for about 35- 45 mins.
For Italian meringue
Mix the egg white on slow speed with 10 grm of castor sugar.
Boil the water and sugar.
Increases the whipping speed of the machine, when the sugar syrup reach at 105ºc. Wait till the syrup reach to 121ºc then pour it on the egg white. Keep on beating at the same speed till it cools down to 25 ºc. Once the meringue gets cold, keep on beating at low speed instead of setting aside, the result will be much better.
For Mango mousse
Add little cold water to the gelatine powder and let it bloom. Put it on the double boiler to melt. Add little mango pulp to the bloomed gelatine and stir it until well blended.
Add Italian meringue to the gelatine mixture and mix it well. Lastly add the whipped foamy light cream to the meringue mixture along with the remaining mango pulp stir delicately. Pour the mixture into the ring mould on top of the baked coconut dacquoise. Freeze it overnight.
Demould from the ring and slice the mousse cake into 12 even slices. Serve with some fresh mango compote.
For Mango Compote
Bring to boil the mango puree along with the sugar in a saucepan, add corn flour and cook for one minute. Add mango cubes and take it off the flame. Cool it down and serve with the mousse.