• Soft cake with mango and tangor
• Exotic insert
• Mango tangor ganache

Whisk the powdered egg white with the tangor juice and add the sugar step by step to make a soft meringue. At the same time, mix the powdered egg white with the sugar, egg yolk and mango puree, then add all the powders on top without mixing. When the meringue is ready, pour the melted butter over the powders and mix well to a creamy texture, then gently fold in the meringue.

Cut out the still frozen insert with a round Ø 5cm cookie cutter.

Heat the purees with the maltodextrose and butter to 60°C and pour in the chocolate and emulsifier to obtain a nice emulsion. Leave to crystallise at 20°C.

Melt and blend the remaining insert scraps after cutting the discs.

Pour 30g of the soft cake mixture into the silicone mold, place the disc of the exotic insert, and pour another 20g on top. Bake for about 16 minutes at 160°C in a fan oven and freeze. Remove the cake from the pan once frozen, place the ganache on top and finish with a melted insert stitch for decoration in the middle. Finish with a few lime zest on top.