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Mango Coconut Vanilla Squares
Fresh and light mango squares with a crunchy pistachio, almond and coconut base, a vanilla mango jam and a silky coconut‑mango‑vanilla mousse. Ideal for an elegant dessert or a summer buffet.
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Cost Breakdown
Critical Success Points
- • Cool the base in the refrigerator (30 min)
- • Cooking the jam and incorporating the gelatin
- • Freeze the jam (40 min)
- • Incorporating the gelatin into the mousse
- • Final refrigeration (minimum 5 h)
- • Unmolding and clean cutting of the squares
Safety Warnings
- • Be careful of splatters when cooking the boiling coulis.
- • Handle the gelatin with clean hands to avoid contamination.
- • Use a sharp, stable knife when cutting to avoid injuries.
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