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Hot mango and orange gratin with a grated coconut topping

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Rate this recipe 4.2/5 (17 Votes)

Ingredients

  • 4 mangoes
  • 2 untreated oranges
  • 60 g sugar
  • 40 g of grated coconut
  • 4 egg yolks
  • 50 ml rum

Details

servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly

Preparation

Step 1

Cut the orange rind into thin strips. Blanch in boiling water 5 minutes and drain.

Step 2

Cut the peeled mango into slices on both sides of the stone, then separate them into 4 small individual ramekins.

Step 3

Whisk the egg yolks, sugar and orange juice in a bowl. Place it in a bain marie.

Step 4

Continue to whisk until you get a creamy zabaglione (sabayon).
Add a dash of rum once out of the bain marie.

Step 5

Pour the zabaglione over the mangoes, sprinkle with the grated coconut, strips of orange zest and brown lightly under the grill. Serve immediately.

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