Mango pastries - Mangobakelser

MANGO PASTRIES
Mangobakelser

Approx 6 pastries

Layers:

2 egg whites
1/3 cup sugar
1 tablespoon light-coloured treacle/molasses

Mango parfait filling:

1/3 cup water
1/3 cup sugar
3 egg yolks
2 to 3 mangoes, approx 14 oz
1 ¼ cup  heavy cream

Decoration:

1 mango in wedges
strawberries
chopped toasted Almonds

Draw 12 circles, approx 2 ¼ inches, on a baking paper.

Beat the egg whites until stiff. Add sugar and treacle, little by little, and continue beating until the mixture is firm. Pipe it out in a “spiral” from the middle and out within the drawn circles. Then pipe 6 thick rings with the same diameter as the layers.

Put the meringue layers in the lower part of the oven at 440F. If needed, put a baking plate up in the oven to protect them from being burned or over-baked. Turn off the heat and let the meringue bake for 8 to 10 hours or overnight.

Beat together water, sugar and egg yolks for the filling in a saucepan. Simmer until thick on medium heat while beating vigorously. Allow to cool and beat occasionally.

Peel the mangoes and cut out the pulp (this recipe is from the 80s when we couldn’t buy frozen, diced mango in the supermarket – if you can do that, do it!). Mash or mix it, it should be about 1½ cups. Stir this into the crème. Beat the cream until thick and turn it into the mango crème.

Fill small aluminum cylinder dishes or pour the crème in a dish with high sides. Freeze the mango crème for at least 3 to 5 hours. Unmould the frozen cylinders or use a glass or something to measure out round parfait pieces from the dish. Put the frozen parfait pieces on the whole meringue layers and put the meringue rings on top.

Decorate the pastries with peeled mango wedges and strawberries and serve instantly.

Enjoy!

Bella