Mango Coconut Vanilla Squares

Ingredients

• 50 g Shelled pistachios (Whole, coarsely chopped)
• 50 g Whole almonds (Chopped, keep some larger pieces)
• 30 g Crunchy muesli (Crushed into very small pieces)
• 60 g Grated coconut (Unsweetened)
• 0.5 g Salt (A pinch)
• 80 g Unsalted butter (Melted then cooled)
• 60 ml Maple syrup (Pure, preferably grade A)
• 500 g Fresh mangoes (Peeled, flesh only, very ripe)
• 1.5 g Vanilla bean (Scraped seeds (about 1 bean + ½))
• 20 ml Lemon juice (Fresh)
• 90 g White sugar (Divided 50 g for the jam, 40 g for the mousse)
• 4 feuilles Sheet gelatin (Rehydrated in cold water)
• 200 ml Coconut cream (liquid) (Well shaken before use)

Instructions

1. Chop the pistachios

   Place the whole pistachios in the immersion blender bowl and pulse until you obtain small pieces.

   Time: PT5M

2. Chop the almonds

   Repeat the operation with the almonds, keeping some larger pieces for texture.

   Time: PT5M

3. Crush the crunchy muesli

   Put the muesli into a plastic bag and crush it with a rolling pin until you obtain very small pieces.

   Time: PT2M

4. Mix the dry ingredients

   In the bowl, combine pistachios, almonds, muesli, grated coconut and a pinch of salt. Mix well.

   Time: PT3M

5. Incorporate butter and syrup

   Add the cooled melted butter then the maple syrup. Mix until everything is well coated.

   Time: PT3M

6. Form the base

   Line the pastry ring with parchment paper, pour the mixture into the bottom and press evenly with the spatula.

   Time: PT5M

7. Cool the base

   Place the ring in the refrigerator for 30 minutes to let the base set.

   Time: PT30M

8. Rehydrate the first gelatin

   Place 4 gelatin sheets in a bowl of cold water and let soak for 10 minutes.

   Time: PT10M

9. Prepare the mango coulis (jam)

   In a bowl, blend 300 g mango, the seeds of one vanilla bean, 1 tsp lemon juice and 50 g sugar until you obtain a smooth coulis.

   Time: PT5M

10. Cook the coulis

    Pour the coulis into a saucepan and bring to a boil while stirring constantly.

    Time: PT5M

    Temperature: 100°C

11. Incorporate the gelatin

    Remove the saucepan from heat, squeeze the gelatin and add it to the hot mixture. Stir until fully dissolved.

    Time: PT2M

12. Cool the jam

    Allow the mango jam to cool to room temperature.

    Time: PT15M

13. Pour the jam over the base

    Once the jam has cooled, pour it over the dry fruit base and spread evenly.

    Time: PT5M

14. Freeze the jam

    Place the ring in the freezer for 40 minutes so the jam sets firmly.

    Time: PT40M

15. Rehydrate the second gelatin

    Place 4 new gelatin sheets in a bowl of cold water for 10 minutes.

    Time: PT10M

16. Prepare the mango coulis for the mousse

    Blend 200 g mango, 1 tsp lemon juice and the seeds of ½ vanilla bean until you obtain a smooth coulis.

    Time: PT5M

17. Cook the first half of the coulis

    Pour half of the coulis into a saucepan, add 40 g sugar and bring to a boil.

    Time: PT5M

    Temperature: 100°C

18. Incorporate the gelatin into the mousse

    Remove from heat, add the squeezed gelatin and mix until it is completely melted.

    Time: PT2M

19. Mix the remaining coulis and cool

    Add the remaining (cold) mango coulis to the hot mixture, then let cool to room temperature.

    Time: PT15M

20. Incorporate the coconut cream

    Once the mixture has cooled, add 200 ml coconut cream and blend for 2 minutes until you obtain a smooth mousse.

    Time: PT2M

21. Pour the mousse over the jam

    Place the mousse over the already set mango jam and smooth the surface.

    Time: PT5M

22. Final refrigeration

    Place the ring in the refrigerator for at least 5 hours (ideally overnight) so the mousse sets completely.

    Time: PT5H

23. Unmold and cut

    Carefully remove the ring, take off the parchment paper, then cut the cake into 25 squares of 4 cm with a sharp knife.

    Time: PT10M

24. Final decoration

    Place a small mango dice on each square and lightly dust with grated coconut.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

28 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Shelled pistachios: Cashews, Hazelnuts
• Instead of Whole almonds: Pecans, Macadamia nuts
• Instead of Crunchy muesli: Puffed cereals, Granola
• Instead of Grated coconut: Coconut flakes, Coconut flour
• Instead of Salt: Sea salt
• Instead of Unsalted butter: Vegetable margarine, Melted coconut oil
• Instead of Maple syrup: Honey, Agave nectar
• Instead of Fresh mangoes: Papaya, Pineapple
• Instead of Vanilla bean: Vanilla extract, Vanilla sugar
• Instead of Lemon juice: Apple cider vinegar
• Instead of White sugar: Cane sugar, Coconut sugar
• Instead of Sheet gelatin: Agar‑agar (for vegetarian version)
• Instead of Coconut cream (liquid): Thick coconut milk, Soy cream

Equipment Needed

• Mixing bowl (large)
• Chef's knife
• Cutting board
• Immersion blender
• Silicone spatula
• 20 cm pastry ring
• Parchment paper
• Medium saucepan
• Kitchen thermometer (optional) (optional)
• Plastic wrap (for covering) (optional)

Critical Steps — Do Not Skip

• Cool the base in the refrigerator (30 min)
• Cooking the jam and incorporating the gelatin
• Freeze the jam (40 min)
• Incorporating the gelatin into the mousse
• Final refrigeration (minimum 5 h)
• Unmolding and clean cutting of the squares

Chef Tips from the Video

• Choose very ripe and aromatic mangoes for optimal flavor.
• Use a pre‑chilled bowl for the gelatin to speed up rehydration.
• For a perfect cut, run the knife under hot water between each cut.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended, the mousse texture deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the base and refrigerate it the day before.
• The mango jam can be made 24 h ahead and kept in the refrigerator.
• The mousse can be prepared the day before, but keep it chilled until serving.