Mix all ingredients except egg white, caster sugar and hawaii coconut together in a mixing bowl with whisk, mix well.
Make a soft meringue with egg white and sugar.
Fold into the mixture gradually, mix well.
Spread it evenly on a baking tray, sprinkle hawaii coconut on top.
Bake at top temperature 200°C and bottom temperature 180°C for about 15 minutes.
Mix well pectin and caster sugar (2) together.
Heat up mango puree, caster sugar and glucose until about 60°C add in pectin with caster sugar (2),
Bring to full boil, off fire add in gelatine mass.
Cook milk, egg yolk and sugar together until 82°C. Off fire, add in gelatine mass.
Cool down the mixture till around 65°C, add in mango puree and coconut milk, blend with hand blender.
Gently fold the whipped cream into mixture.
Last add in the cooked sago.
Bring water, sugar, glucose, and condensed milk to a boil.
Pour into Belcolade Selection Blanc CT and gelatine mass, mix well using a hand blender, followed by yellow food colouring as desired.
Spread evenly the mango confit on top of the coconut sponge then freeze it. Pour mango mousse into the mould, chop out the coconut sponge with mango confit and put on top of the mousse. Freeze it.
Warm yellow glaze to 40°C, cool down the temperature to 35-37°C. Glaze on the frozen mousse. Decorate as desired.
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