Mango Mostachon
Graham Cracker, Coconut Cream, and Mango Sorbet
Pastry Chef Elisa Reyna of Maïz64 | Washington, D.C.
Adapted by StarChefs | May 2022
INGREDIENTS:
Graham Cracker:
Yield: 3 quarts
686 grams butter
840 grams dark brown sugar
960 grams flour
1 gram salt
9 grams baking powder
9 grams ground cinnamon
Mostachon Base:
Yield: 12 servings
130 grams egg whites
160 grams sugar
1 ½ teaspoons baking powder
92 grams chopped pecans
Coconut Cream:
Yield: 1 pint
200 grams mascarpone
200 grams coconut cream
40 grams powdered sugar
Simple Syrup:
Yield: 1 ½ quarts
250 grams glucose
125 grams trimoline
1.147 kilograms sugar
13 grams sorbet stabilizer
Mango Sorbet:
Yield: 1 ⅕ quarts
1 quart mango purée
To Assemble and Serve:
Sliced mango
METHOD:
For the Graham Cracker:
Heat oven to 325°F. In a stand mixer fitted with a paddle attachment, beat together butter and sugar until creamy. In a separate bowl, mix to combine the remaining ingredients. Mix into the sugar and butter mixture until just combined, remaining careful not to over-mix. Transfer to a sheet tray. Bake until golden-brown, approximately 18 minutes. Let cool. Transfer to a food processor and pulse until crumbled. Reserve.
For the Mostachon Base:
Heat oven to 329°F. In a stand mixer fitted with a whisk attachment, whisk together egg white and sugar until hard peaks form. Stir in baking powder. In a separate bowl, mix to combine pecans and 120 grams Graham Cracker. Using a spatula, carefully fold Graham Cracker mixture into the meringue. Transfer the mixture to round silicone molds. Bake 30 minutes. Let cool completely.
For the Coconut Cream:
In a stand mixer fitted with a whisk attachment, add all ingredients. Whisk until fluffy and creamy. Set aside.
For the Simple Syrup:
In a pot, combine glucose with 655 grams water. Bring to 104°F. In a bowl, mix to combine all remaining ingredients then stir the mixture into the pot. Bring to a boil. Strain and cool over an ice bath.
For the Mango Sorbet:
Using an immersion blender, blend together mango purée and 233 grams Simple Syrup. Continue adding Simple Syrup until the mixture reads 29 Brix on a refractometer. Transfer to an ice cream machine and process according to manufacturer’s instructions. Freeze until needed.
To Assemble and Serve:
On a serving plate, layer mango slices so they are roughly the shape of the Mostachon Base. Top with Mostachon Base followed by 1 quenelle of Coconut Cream and a beautiful scoop of Mango Sorbet.
