Mango Bavaroise with Mango Glaze


Mango Glaze

  • 200ml mango puree
  • ½ tbsp powder gelatine


  1. Pre-heat fan forced oven to 160°C.
  2. Place the Butter Shortbread Shells on a baking tray to thaw to room temperature - approximately 30 minutes. 
  3. Place thawed Butter Shortbread Shells into pre-heated 160°C oven and bake for approximately 12-16 minutes, then set aside to cool. 
  4. Cream the egg yolks, vanilla beans, and sugar.
  5. Bring the milk, lemon zest, and mango puree to the boil, then slowly whisk the hot milk into the sugar/ yolk mix.
  6. 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.
  7. Soak your gelatine in a small amount of water. Once dissolved, add into the warm custard, and mix well. Cool custard mix by putting bowl on ice.
  8. Whip the cream to a stiff peak then fold into the cooled custard mix.
  9. Place the mango bavarois mix into pre-baked Butter Shortbread Shells and place in fridge/ cold room to set.

Mango Glaze

  1. 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 bavarois.
  2. Place in fridge/ cold room to set, then garnish with diced mango and meringue, and serve immediately.

*Please note the above oven temperatures and baking times are a guide only.

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