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Categories:
vanilla bean sugar pineapple juice orange juice passion fruit juice egg whites granulated sugar powdered sugar passion fruit juice mangoes sugar mango
Viewed: 59 - Published at: a year agoIngredients
- Tropical Granita:
- 1 vanilla bean, split lengthwise
- 2 tablespoons granulated sugar
- 1/2 cup pineapple juice, divided
- 1/2 cup orange juice
- 2 tablespoons passion fruit juice
- French Meringue:
- 3 egg whites
- 6 tablespoons granulated sugar
- 5 tablespoons sifted powdered sugar, divided
- Sauce:
- 2 tablespoons passion fruit juice
- 2 cubed, peeled ripe mangoes
- 1 tablespoon sugar (optional)
- 1 thinly sliced, peeled mango
Method
- Granita: Scrape vanilla bean seeds into bowl. Add sugar; mash with fork.
- In a small saucepan, warm 1/4 cup pineapple juice and sugar mixture until sugar is melted. Cool.
- Combine mixture with remaining juices; freeze overnight in shallow pan. Remove from freezer 5-10 minutes before serving. Rake with fork to serve.
- Meringues: In a medium bowl, whip egg whites, gradually adding 6 tablespoons sugar; beat until stiff peaks form. Fold in 3 tablespoons powdered sugar with spatula.
- On a parchment-lined baking sheet, spoon meringue into 6 mounds; sprinkle with remaining powdered sugar.
- Bake at 250° until crust forms but center is soft, about 25 minutes.
- Cool, transfer to an airtight container, and place in the freezer until ready to use, up to 3 weeks.
- Sauce: Combine the passion fruit juice and cubed mango with sugar (if needed) in a blender; add water if mixture is too thick. Place a pool of sauce onto each of 6 dessert plates. Place meringue on top of sauce. Drape mango slices on the plate, and add a small scoop of granita. Serve immediately.
