Mango Pavlova - Angler
Impress your guests at home with a popular Angler recipe. Executive Chef, Gary Foulkes gives his recipe for the ultimate Mango Pavlova
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.anglerrestaurant.com.
Ingredients
- 200g Sugar
- 100g Egg whites (3 eggs)
- 100ml Water
- 500g Coconut purée
- 500g Double cream
- 200g Egg yolks (3 eggs)
- 50g Caster sugar
- 8 Leaves of gelatine
- 100ml Crème fraiche
- 100g Coconut purée
- Juice of 1 lime
- 10ml Coconut liqueur
- 250g Mango purée
- 2.5g Agar-agar powder
- 1kg Greek yoghurt
- 60g Yoghurt powder
- 700ml Water
- 250g Caster sugar
- 100g Trimoline
- 400g Isomalt sugar
- 300g Fondant
- 300g Glucose syrup
- Mango powder (see method below)
- Yoghurt acid
- Meringues
- Yoghurt ice cream
- Mango tuile
- Mango purée
- Coconut cream
- Fresh mangos
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