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Warm Mango Chiboust With Pineapple Coulis And Black Currant Sorbet


  • Chiboust

  • 125 ml lemon juice

  • 125 ml cream 35%

  • 20 g potatoes starch

  • 8 g gelatine leaves soften in cold water

  • 6 egg yolks

  • Italian Meringue

  • 125 g caster sugar 75g toffee, 50g meringue

  • 50 ml water

  • 5 egg whites

  • 2 ripe, firm mangos

  • extra caster sugar to caramelise mango

  • butter to caramelise butter

  • 2 teaspoons dark rum

  • icing sugar to gratinate chiboust

  • Pineapple coulis

  • 110 ml pineapple juice

  • 10 ml lemon juice

  • cornflour to thicken

  • Blackcurrant Sorbet

  • 525 ml water

  • 570 g caster sugar

  • 2 g stabiliser

  • 1.2 l blackcurrant pulp


  • Chiboust:

  • 1.

    Peel and seed mangoes and dice into large pieces.

  • 2.

    Caramelise with sugar and butter and finish with rum.

  • 3.

    Keep aside in refrigerator.

  • 4.

    Bring lemon juice and cream to the boil, reduce heat and then add corn starch.

  • 5.

    Cook over a low heat until the mixture is the consistency of custard.

  • 6.

    Remove from heat and add gelatine leaves, return to heat and bring the mix back to boiling point.

  • 7.

    Once at boiling point, remove from heat and add egg yolks.

  • 8.

    Return to heat and cook until thick, keep aside.

  • Italian Meringue:

  • 1.

    Bring 75g caster sugar and water to the boil and cook until toffee reaches 121 degrees Celsius.

  • 2.

    While the toffee is cooking, beat egg whites and the remainder of sugar to form soft peaks.

  • 3.

    Once toffee is cooked, remove from heat and fold in meringue mix and beat until completely cold.

  • 4.

    Fold cold Italian meringue into custard.

  • 5.

    Spoon mixture in to small ramekins or flat individual dishes to about halfway.

  • 6.

    Spoon mango mix into the centre of each and then top with the remainder of mixture.

  • 7.

    Allow to set in refrigerator for about six hours or in the freezer for three hours.

  • 8.

    Before serving, sprinkle with icing sugar and gratinate under hot grill until golden brown.

  • Pineapple coulis:

  • 1.

    Mix cornflour with about ¼ of the coulis liquid and bring to the boil, then add mix to the rest of the liquid to thicken.

  • Blackcurrant Sorbet:

  • 1.

    Bring water, caster sugar and stabiliser t the boil then allow to cool.

  • 2.

    Add fruit pulp, strain through a fine chinois and then curn in ice cream machine following manufacturer's instructions.

  • To serve:

  • 1.

    To serve, sprinkle with icing sugar and granitate under hot grill until golden brown. On a large plate arrange chiboust, sorbet and finish plate with coulis.

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