Chocolate Mango Coconut Lime

Nick Edgar

Nick Edgar

2nd March 2017
Nick Edgar

Chocolate Mango Coconut Lime

Recipe for chocolate mango coconut lime from the Samling. Allergens - eggs, milk, sulphur dioxide, cereals. Before starting make sure you have everything ready including the ice box and permission to use the sous vide machine for 1-2 hours.


  • Aero chocolate:
  • 300g 54% Michel Cluizel chocolate
  • 60g cocoa butter
  • Aero chocolate:
  • Melt the chocolate and cocoa butter at 40°c. Pour chocolate into an espuma gun, add 3 charges, shaking the gun each time, and warm under hot water to keep the chocolate mixture fluid. Empty into a box sat in ice in an empty sous vide machine. Close the sous vide machine and watch the chocolate mixture rise and aerate. Switch off the machine at the plug and leave for 2 hours to set the chocolate. When the chocolate has hardened and set in the box turn on the machine and retrieve the box of aero. Store in the freezer.
  • Coconut cake gluten and dairy free:
  • 95g coconut oil
  • 100g caster sugar
  • 2 eggs
  • 1 egg white
  • 50g gluten free self-raising flour
  • 50g unsweetened desiccated coconut
  • 1 pinch gluten free baking powder
  • Chocolate cremeux:
  • 342g milk
  • 312g whipping cream
  • 63g sugar
  • 126g egg yolks
  • 360g 55% Michel Cluizel chocolate
  • Coconut granola:
  • 200g glucose
  • 180g coconut pieces
  • 100g dessicated coconut
  • 100g cocoa nibs
  • 100g oats
  • Mango pieces:
  • 1 ripe mango
  • Lime gel:
  • 1kg lime puree
  • 300g sugar
  • 50g ultratex
  • Mango sorbet:
  • 1kg mango puree
  • 500g water
  • 100g sugar
  • 55g standard sorbet stabiliser
  • Dried fresh coconut:
  • 2 Fresh Coconut
  • Mango gel:
  • 1kg mango puree
  • 50g sugar
  • 10g agar agar


Coconut cake gluten and dairy free:
Blitz the desiccated coconut until fine and pass through a sieve. Grease a 7 inch tin with coconut oil and flour. Cream together the coconut oil and sugar, mix in the eggs and egg white until smooth. Add the coco-nut, flour and baking powder and mix until combined. Pour into a tin and spreading evenly. Bake at 175°c for 25 minutes.
Chocolate cremeux:
Melt the chocolate at 40°c Whisk the egg yolks and sugar together. Heat the milk and whipping cream and pour over the egg yolks and sugar. Cook the mixture like an anglaise to 82°c and pour into a jug or bowl. Add a little anglaise to the melted chocolate. Keep adding the anglaise bit by bit to make an emulsion. Use a hand blender to blend the mixture together without adding any air. Pour into a container and use cling film to contact and set in fridge. Use quenelle or pipe.
Coconut granola:
Melt the glucose in a large saucepan. Add all of the ingredients and mix thoroughly. Break up into small chunks and pieces and put on a tray with greaseproof paper or silpat. Bake at 160°c for 10-20 minutes tak-ing out the tray and moving everything around every 5 minutes so it gets even colour. Bake until nicely golden brown.
Mango pieces:
Peel the mango and cut into 1cm thick slices. Take as much away from the stone as you can. Cut into irreg-ular shaped pieces roughly the same size. Chill until you serve.
Lime gel:
Melt the lime puree and add the sugar. Put all of the ingredients into a vita prep and blend well until very smooth. Pass through a chinois.
Mango sorbet:
Put the water, sugar and sorbet stabiliser in a saucepan and bring to the boil for 1-2 minutes. Pour over the mango puree and blitz until smooth. Pass through a chinois into a paco and freeze.
Dried fresh coconut:
Break the coconut shells and remove. Trim the coconut pieces so they are easy to slice on a mandolin. Slice all the coconut pieces very fine on the mandolin. Spread all the slices out onto de-hydrator trays. Put the de-hydrator on and dry the coconut pieces overnight or until dry. Store in an airtight container.
Mango gel:
Warm the mango puree in a saucepan and add the mixed agar agar and sugar. Bring to the boil for one mi-nute. Pour into a container to set up in the fridge. When set, scrape into a vita prep jug and blend with a bit of water if needed until smooth. Pass through a chinois and chill.

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