Ingredients
Sable Dough
240 g / 8.4 oz Butter, unsalted
240 g / 8.4 oz Powdered sugar
120 g / 4.2 oz Egg yolks
340 g / 12.1 oz Pastry flour
15 g / 1.0 oz Baking powder
7 g / 0.2 oz Fleur de sel (sea salt)

Mango Chibouste
250 g / 8.7 oz Milk
250 g / 8.7 oz Heavy cream 35%, liquid
150 g / 5.2 oz Mangonosa
200 g / 7.0 oz Egg yolks
120 g / 4.2 oz Granulated sugar
50 g / 1.7 oz Vanilla Cream powder
8 g / 0.2 oz Sheet Gelatin
130 g / 4.5 oz Egg white
130 g / 4.5 oz Granulated sugar

Sautéed Mango
200 g / 7.0 oz Honey
50 g / 1.7 oz Butter, unsalted
40 g / 1.4 oz Cognac
1/2 ea Mango, cut in slices

Almond Tuille
110 g / 3.8 oz Granulated sugar
60 g / 2.1 oz Orange juice
30 g / 1.0 oz Pastry flour
60 g / 2.1 oz Almond Flour
60 g / 2.1 oz Butter, unsalted, warm

Ginger Ice Cream
125 g / 4.5 oz Candied ginger
125 g / 4.5 oz Granulated sugar
1000 g / 35.7 oz Milk
60 g / 2.1 oz Milk powder
200 g / 7.1 oz Egg yolks
5 g / 0.1 oz Ice Cream Stabilizer

Preparation
Sable Dough
Mix butter, powdered sugar and fleur de sel (sea salt). Add egg yolks. Fold sieved pastry flour and baking powder under mixture. Cool in refrigerator. Roll out about 1 cm / 0.5 inches thick. Bake in preheated oven at 200°C/392°F. Immediately cut in squares of 4 x 8 cm / 1. 5 x 3.5 inches.

Mango Chibouste
Mix Vanilla Cream Powder with few of the cold milk. Boil the rest of the milk, heavy cream and granulated sugar. Combine all together and cook to a pastry cream. Add egg yolks, dissolved Mangonosa and dissolved Sheet Gelatin. Mix well. Whip slowly egg white and granulated sugar. Fold under the warm pastry cream. Fill up in Savarin flexipan molds and freeze. Demold. By using a torch caramelize the chibouste lightly.

Sautéed Mango
Melt honey and add butter. Put everything in a sauce pan. Slowly add mango slices and Cognac. By using a lighter, flambé the mango for a few minutes. Do not cook them too soft. Set aside.

Almond Tuille
Mix all ingredients together and spread out on a silpat sheet. Bake in preheated oven at 200°C/392°F. Lay in a mold and bring to shape.

Ginger Ice Cream
Blend candied ginger in the Robot Coupe and cook with the other ingredients up to 82°C/180°F. Sieve. Let it rest overnight before freezing in the ice cream machine.

Setting
Assemble the Sablé Dough and Sautéed Mangos on a plate. Place Mango Chibouste, Almond Tuille and a scoop of Ginger Ice Cream.

Decoration
Gold Leaf Sheet, chocolate curls, fresh thyme and Mango Topping.

Specialty Ingredients
#31361 FELCHLIN-Swiss MANGONOSA
#31350 FELCHLIN-Swiss VANILLA CREAM POWDER
#31315 FELCHLIN-Swiss MANGO TOPPING
#90070SI Sheet Gelatin Silver
#99934 Ice Cream Stabilizer
#90350 Almond Flour
#90062G Gold Leaf Sheets