Hot mango and orange gratin with a grated coconut topping
By Lix , blog : Food Box
- 4 mangoes
- 2 untreated oranges
- 60 g sugar
- 40 g of grated coconut
- 4 egg yolks
- 50 ml rum
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly
Cut the orange rind into thin strips. Blanch in boiling water 5 minutes and drain.
Cut the peeled mango into slices on both sides of the stone, then separate them into 4 small individual ramekins.
Whisk the egg yolks, sugar and orange juice in a bowl. Place it in a bain marie.
Continue to whisk until you get a creamy zabaglione (sabayon).
Add a dash of rum once out of the bain marie.
Pour the zabaglione over the mangoes, sprinkle with the grated coconut, strips of orange zest and brown lightly under the grill. Serve immediately.