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1 - Spicy mango cream

	Boiron Spicy Mango Puree		215 g
	Gelatine leaves		8 g
	Italian Meringue		80 g
	Whole Yogurt		120 g

Prepare the Italian meringue, plunge the gelatine in cold water. Heat 1/3 of the fruit puree to dissolve the gelatine, add the rest of the puree, then the Italian meringue soft and the whipped cream. Cast the mixture and place in the refrigerator.

2 - Spicy gelified mango palet

	Boiron Spicy Mango Puree		250 g
	Gelatine leaves		4 g
	Diced fruits		130 g

	·	Mango	60 g
	·	Papaya	60 g
	·	Boiron semi-candied Orange Sticks	10 g

Plunge the gelatine in cold water. Heat 1/3 of the fruit puree, and melt the gelatine in it. Add the rest of the puree, the diced fruits and the chopped orange sticks. Place in the refrigerator before casting the mixture.

3 - Ladyfingers

	Egg whites		80 g
	Egg yolks		60 g
	Caster sugar		70 g
	Flour T45		70 g

Whip the egg whites and stiffen them with the sugar. Incorporate the egg yolks and then the flour gradually. Arrange on parchment paper and cook in the oven for 10 - 12 minutes at 200°C.