Mango Bavaroise with a Mango Glaze in 105mm Rectangle Fluted Butter Shortbread Shells


  • 15 x 105mm Rectangle Fluted Butter Shortbread Shells
  • 6 Eggs Yolks
  • ¼ tsp Vanilla Beans
  • 125g Sugar
  • 250ml Milk
  • Zest from 2 Lemons
  • 200mls Mango Puree
  • 4 leaves Gelatine or 7g Powder Gelatine
  • 250ml Fresh Cream

Mango Glaze

  • 200ml Mango Puree
  • ½ tbsp Powder Gelatine


  • Cream the egg yolks, vanilla beans and sugar.
  • Bring the milk, lemon zest and mango puree to the boil, then slowly whisk the hot milk into the sugar/yolk mix.
  • Place mixture in a pot, on the stove and thicken on a gentle heat, being careful not to split the egg custard. Your mixture is ready when it coats a stirring spoon.
  • Soak your gelatine in a small amount of water. Once dissolved, add into the warm custard and mix in well. Cool custard mix by putting bowl on ice.
  • Whip the cream to a stiff peak then fold into the cooled custard mix.
  • Place the mango bavaroise mix into some cooked off and cooled butter shortbread shells and set in a refrigerator.

Mango Glaze

  • Add the gelatine into a small amount of water. Heat in a microwave for 15 seconds or until the gelatine dissolves. Mix the gelatine with the mango puree and pour a thin layer over the top of the mango bavaroise.
  • Set again in refrigerator then serve.
  • Makes 15 portions.