Experience tropical elegance with this stunning dessert featuring poached mangos, creamy floating islands, lemongrass crème anglaise, rich pastry cream, and refreshing coconut sorbet. Each component blends flavor and finesse to create a truly memorable dish.

Ingredients to make Poached Mango recipe

For the Poached Mangos:

• 1652 g water
• 300 g sugar
• 17 g lemon juice
• 2 star anise
• 1 vanilla bean, split
• 1 g ground coriander
• 4 small fresh mangos, diced

For the Floating Island (Meringue):

• 15 egg whites
• 180 g sugar
• 1000 g milk
• 10 g vanilla extract

For the Pastry Cream:

• 480 g milk
• 75 g sugar
• 3 egg yolks
• 1 whole egg
• 25 g cornstarch
• 10 g vanilla bean paste
• Pinch of salt
• 43 g unsalted butter, softened

For the Lemongrass Crème Anglaise:

• 1000 g milk
• 100 g powdered sugar
• 1 vanilla bean
• 4 lemongrass sticks, chopped
• 100 g coconut milk
• 100 g pastry cream
• 50 g coconut cream

For the Coconut Sorbet:

• 450 g simple syrup (reduced to 28° Baume)
• 450 g coconut purée
• Zest of 1 lime

Instructions

Poached Mangos

1. In a saucepan, bring water, sugar, lemon juice, coriander, star anise, and vanilla to a boil.
2. Remove from heat and pour over diced mango in a heatproof container.
3. Allow to poach in the syrup and cool.

Floating Island (Meringue)

1. Beat egg whites until soft peaks form. Gradually add sugar and beat to stiff peaks.
2. Bring milk to a boil, stir in vanilla extract.
3. Drop tablespoons of meringue into the hot milk, poach for about 2 minutes per side.
4. Remove poached meringue to a lined baking sheet and set aside.

Pastry Cream

1. Whisk together egg yolks, whole egg, sugar, cornstarch, and salt until smooth.
2. Heat milk to a simmer, then slowly temper the hot milk into the egg mixture.
3. Return the mixture to the saucepan and cook over medium heat, whisking until thickened.
4. Remove from heat, stir in vanilla bean paste and softened butter.
5. Cover with plastic wrap directly on the surface and chill completely before use.

Lemongrass Crème Anglaise

1. In a saucepan, boil milk, coconut milk, sugar, vanilla bean, and lemongrass.
2. Reduce the mixture by one-third and let cool.
3. Whisk in pastry cream and coconut cream.
4. Cover and refrigerate until ready to use.

Coconut Sorbet

1. Reduce simple syrup to 28° Baume.
2. Combine syrup with coconut purée and lime zest.
3. Chill over an ice bath, then freeze in an ice cream machine.
4. Store frozen until ready to serve.

To Plate:

1. Create a ring of poached mango on the dessert plate.
2. Pour crème anglaise into the center of the mango ring.
3. Top with a scoop of coconut sorbet.
4. Place a floating island (meringue) on the sorbet.
5. Garnish with vanilla bean and a piece of star anise for presentation.