Caramelized Mango Tart with Toasted Coconut Ice Cream, Lime Sorbet, and Dried Mango Tuile

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Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

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Caramelized mango tart with toasted coconut ice cream, lime sorbet, and dried mango chip tuile and mango fruit leather corkscrew. The best, least-fibrous, and most highly perfumed mangoes appear in late spring to early summer. Coupled with caramel and lime, the natural sweetness of the fruit sparkles in this version, which makes the most of that brief moment when the fruit is at its peak by featuring it in three forms: fresh, which is then caramelized; in a fruit leather; and in a crisp chi