Cocco E Limone Recipe

Prepare mango purée

Peel and dice ripe mangoes and purée in a blender until smooth. Measure out required amounts (2 cups + 1 cup reserved for crèmeux). Chill briefly if warm.

Make zabaglione base

Set a medium heatproof bowl over a saucepan of barely simmering water (double boiler), making sure the bowl bottom doesn't touch the water. Whisk together 6 egg yolks and 1 cup sugar until combined. Add 2 tablespoons lemon juice and continue whisking constantly, tempering with about 1/2 cup of the mango purée so the mixture warms evenly. Whisk continually until the mixture thickens to a ribbon and registers 160-170°F (70-77°C) or about 6-8 minutes. Remove from heat.

Fold in mango and coconut

Immediately whisk in the remaining mango purée (about 1.5 cups if you used 1/2 cup to temper) plus 1 cup coconut cream, 2 tablespoons lemon zest, 1 teaspoon vanilla and 1 teaspoon salt until homogeneous and slightly warm. Let cool to room temperature, stirring occasionally.

Whip cream and combine

Whip 2 cups chilled heavy cream to soft peaks. Gently fold one third of the whipped cream into the cooled mango-zabaglione to lighten it, then fold in the remaining cream in two additions until fully combined and airy. Scrape into a loaf pan or semifreddo mold lined with plastic wrap for easy removal.

Freeze

Smooth the top, cover with plastic wrap, and freeze at least 6 hours or overnight until firm.

Temper and cook crèmeux

In a small saucepan, heat 1 cup mango purée gently until warm (do not boil). In a bowl, whisk 3 egg yolks with 1.5 tablespoons sugar until pale. Temper the yolks by slowly whisking in about 2 tablespoons of the warm purée, then pour the tempered yolks back into the saucepan with the rest of the purée. Cook over low heat, stirring constantly with a silicone spatula, until the mixture thickens and coats the spatula (about 170°F / 77°C), about 4-6 minutes. Do not boil.

Finish crèmeux

Remove from heat and strain through a fine mesh sieve into a bowl. Stir in 3 tablespoons cold butter, one piece at a time, and 1 teaspoon lemon juice to balance sweetness. Mix until glossy and smooth. Cool to room temperature, then chill until set (about 1-2 hours).

Prepare mango slices

Thinly slice mango into uniform 1/8 inch slices. Pat dry with paper towel to remove excess juice (this helps caramelize).

Caramelize

Heat a small nonstick skillet over medium-high heat and add 1 teaspoon neutral oil if desired. Arrange mango slices in a single layer (work in batches). Sprinkle about 1 tablespoon sugar evenly over the slices. Let sugar melt undisturbed for 1-2 minutes then tilt pan to pool melted sugar and continue cooking until the sugar turns deep amber and coats the mango (watch carefully to prevent burning). Using a thin spatula, transfer caramelized mango to a silicone mat or parchment to cool and harden. Repeat with remaining slices and remaining sugar. Alternatively, line slices on a baking sheet, dust with sugar and torch sugar with a culinary torch until caramelized.

Cool

Let the brûléed mango cool completely; it will crisp as it reaches room temperature. Break into manageable pieces for garnish.

Unmold semifreddo

Remove the semifreddo from freezer 5 minutes before slicing to ease cutting. Unmold onto a serving plate. If using slices, run a hot knife under warm water, dry it, and slice cleanly.

Plate with crèmeux and purée

Spoon or pipe chilled mango crèmeux on top or alongside the semifreddo. Warm the extra mango purée slightly if needed and spoon thin streaks on the plate for decoration.

Add mango brûlée and coconut

Arrange pieces of mango brûlée atop the semifreddo or beside it for a crunchy contrast. Sprinkle toasted shredded coconut around or over the dessert and garnish with micro mint leaves if using.

Serve

Serve immediately so the brûléed mango stays crisp and the semifreddo retains its cold creamy texture. Leftovers keep in the freezer up to 1 week; add brûlée and toasted coconut just before serving.