Fresh Mango Napoleon
Recipe courtesy of Brian Paquette
Sponsor: National Mango Board
- 4 large, firm fresh mangos
- Simple syrup, as needed
- 1 c granulated sugar
- 4 large egg yolks
- 1 large egg
- ⅔ c fresh Mango Purée
- ½ c unsalted butter
- ½ tsp kosher salt
Vanilla Pastry Cream:
- 2 c whole milk
- 1 Tbsp vanilla extract with seeds
- 4 oz granulated sugar
- 1 oz cornstarch
- 1/4 tsp kosher salt
- 4 egg yolks, cold
- 1 oz unsalted butter, cut into 1/2-in cubes
- 4 puff pastry sheets, trimmed to 9 x 9 in, cut into 3-in squares
- Confectioners’ sugar in a shaker
For Mango Purée:
- Cut each mango parallel and as close as possible to the seed on both sides to get 2 dome-shaped “halves”. Note: this will leave the center of the mango with lots of flesh that will be used for the puree.
- Carefully peel the mango halves to preserve as much of the flesh as possible.
- Using a mandoline, carefully slice the mango into thin half moon-shaped slices; set aside for assembly.
- Place flesh cut from the center of the mangos, free of skin and seed, in a blender. Begin to blend and slowly add 1 Tbsp simple syrup at a time to achieve a smooth purée. Set aside 2/3 c for use in the curd recipe.
For Mango Curd:
- Whisk together the sugar, yolks and egg. Set aside.
- In a heavy-bottomed stainless medium sauce pot, gently heat the Mango Purée, butter and salt over low heat until butter has melted.
- Remove pot from heat and whisk a few tablespoons of the mango mixture into the egg mixture. Continually whisking, add a few tablespoons of mango mixture into eggs at a time.
- Pour all the mixture back into the pot. Set over medium heat. Use a heatproof spatula to continually stir mixture, making sure to scrape the bottom and edges of the pot. Cook for about 5 to 8 minutes, until mixture has thickened to nappé consistency and has reached a temperature of 160°F.
- Remove from heat and strain curd through a fine-mesh strainer into a medium bowl. Cover with plastic wrap, allowing the wrap to lay directly on the surface of curd. Chill in the fridge for at least 2 hours to thicken and cool.
For Pastry Cream:
- In a 2-qt stainless steel pot, combine milk and vanilla. Bring to a bare simmer over medium heat. Remove from heat.
- In a large bowl, set up an ice bath.
- In a medium heatproof mixing bowl, stir together sugar, cornstarch and salt. Whisk in egg yolks until mixture is pale yellow, smooth and fluffy, about 1 minute.
- While whisking continuously, slowly pour milk into egg yolk mixture in a thin stream, until all of it has been added.
- Return the mixture to the pot. Cook over medium heat, whisking constantly, until pastry cream begins to thicken, about 5 minutes. Once it thickens, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. When it begins to bubble, set a timer and continue whisking for 1 minute.
- Remove the pot from the heat; whisk in butter until melted and thoroughly combined. Strain pastry cream through a fine-mesh sieve set over a heatproof medium bowl. Immediately place plastic wrap on the surface. Transfer bowl to prepared ice bath to chill for 30 minutes, then refrigerate until cold, about 2 hours.
- When ready to use the pastry cream, whisk until smooth.
- Preheat oven to 400°F. If using a convection oven, use lowest fan speed and reduce heat to 375°F.
- Bake pastry squares on parchment-lined pans for 10 to 15 minutes, until they are puffy and light golden brown.
- For each serving, using a sharp knife, carefully cut a baked pastry square into three even rectangles.
- Place a small dollop of pastry cream on a serving plate and place one rectangle of pastry on top. This will keep the napoleon from sliding around during delivery.
- Top the pastry layer with 2 Tbsp of Mango Curd and 5 slices of fresh mango.
- Place another rectangle of pastry on top of the mangos and repeat the process, this time with 2 Tbsp of pastry cream and 5 slices of mango.
- Place a top rectangle of pastry on the napoleon and dust with confectioners’ sugar.
Use ripe, firm mangoes for this recipe as it will result in a more dramatic presentation and give some texture to the dish. Using very ripe fruit adds a bit too much sweetness and the balance of flavors is lost.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley
From the 2023 Top 10 Trends issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.