Imagine a dessert that combines the tropical sweetness of ripe mangoes, the luxurious richness of two types of chocolate, and the delicate crispiness of phyllo pastry. The Aumonieres Mangue Coco aux Deux Chocolats is not just a dessert; it's a culinary masterpiece that will transport your taste buds to a gourmet French paradise. This elegant and surprisingly simple recipe transforms humble ingredients into an extraordinary treat that looks like it was crafted by a professional pastry chef.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 ripe mangoes
- 200g coconut cream
- 100g dark chocolate
- 100g white chocolate
- 4 sheets of phyllo pastry
- Butter for brushing
- Mint leaves for garnish
Instructions
- Begin by preparing all your ingredients. Peel the ripe mangoes, remove the pit, and cut them into small cubes. Set aside.
- In a small saucepan, gently heat the coconut cream over low heat until it becomes warm. Do not let it boil. This will help enhance the flavors.
- Once the coconut cream is warm, add in the dark chocolate (broken into pieces) and stir continuously until the chocolate has completely melted and combined with the coconut cream. Remove from heat and let it cool slightly.
- In another saucepan, repeat the process with the white chocolate. Heat a small amount of coconut cream, add the white chocolate pieces, and stir until melted and smooth. Set aside.
- Preheat your oven to 180°C (350°F). While the oven is heating, prepare the phyllo pastry. Lay out one sheet of phyllo pastry on a clean surface and brush it lightly with melted butter. Place another sheet on top and repeat the buttering process.
- Once you have layered two sheets, cut them into squares large enough to form a pouch. Place a spoonful of the mango cubes in the center of each square.
- Next, add a layer of the dark chocolate coconut mixture on top of the mango cubes, followed by a layer of the white chocolate mixture. Be careful not to overfill the pouches.
- Gather the corners of the phyllo pastry square and pinch them together to form a pouch, ensuring that the filling is securely enclosed. Place the pouches on a baking sheet lined with parchment paper.
- Brush the tops of the pouches with more melted butter to ensure they become golden and crispy while baking.
- Bake in the preheated oven for about 10 minutes, or until the phyllo pastry is golden brown and crispy.
- Once baked, remove the aumonieres from the oven and let them cool slightly before serving.
- To serve, arrange the aumonieres on a plate and garnish with fresh mint leaves for a pop of color and flavor.
- Enjoy your delicious aumonieres mangue coco aux deux chocolats warm or at room temperature!
Tips
- Choose perfectly ripe mangoes for the most intense flavor - they should be soft but not mushy.
- Keep your phyllo pastry covered with a damp cloth while working to prevent it from drying out.
- Use a light touch when brushing butter on the pastry to avoid making it too greasy.
- Make sure to seal the pouches tightly to prevent the filling from leaking during baking.
- Let the chocolate mixtures cool slightly before adding them to prevent the phyllo from becoming soggy.
- For a professional presentation, use a sharp knife to trim any uneven edges of the pastry pouches before serving.
- Serve immediately after baking for the crispiest texture and most vibrant flavors.
Nutrition Facts
Calories: 623kcal
Carbohydrates: 62g
Protein: 7g
Fat: 38g
Saturated Fat: 27g
Cholesterol: 20mg
