Mango cream and white chocolate with a heart of mango, is what can lead to mouth to elaborate the recipe in your section shares Claudia Happy to Cook, is pastry and author of the blog The Arabian Claudia cakes, but also enjoy the savory cuisine.
Pâte Sablee 100 grams self-raising flour, 1 pinch of salt, 95 grams of butter, 2 tbsp. sugar and 1 egg yolk. Mango puree mango 1200 grams, 150 grams of water, 80 grams of lemon juice and 60 grams of sugar.
(I did this because I was so much grip and can be frozen). Heart of mango 260 grams of mango puree, 35 grams of sugar and 2 sheets of gelatin. Mango cream and white chocolate 4 egg yolks, 100 grams of sugar, 250 grams of cream, 250 grams of mango puree, 6 sheets of gelatin and 75 grams of white chocolate.
Pâte Sablee Place the sifted flour in a bowl with salt, add cold butter to form a blast. Add sugar, mix well and add the yolk. Combine all the ingredients without kneading too. Take to the fridge for half an hour. Stretching between two films (to prevent sticking) until 3-4 mm thick and cut circles of the same base as the individual mold you are going to use.
Place back in refrigerator or freezer to cool it. This is very important because it is a mass that has a lot of butter and when it is not cold not keep its shape when cooked. Bake in preheated oven at 170 º C for about ten minutes, have to take a light golden brown. Remove from oven, let cool and freeze.
Peel mango puree the mangoes, remove the bone and cut into pieces, place in a saucepan with sugar, lemon water and let stand for half hour and cook over medium heat for 20-25 minutes until tender. Crush and strain to get a smooth puree well. Let cool to room temperature and set aside. Heart of mango Soak gelatin in cold water.
Place the mango puree and sugar in a saucepan and heat to dissolve sugar. Add gelatin and mix well. Place in a piping and filling a silicone mold cavities of various size smaller than the dessert. Mango cream and white chocolate Place in a bowl to double boiler the egg yolks with sugar, cream, mango and make a kind of custard.
(I did this because I was so much grip and can be frozen). Heart of mango 260 grams of mango puree, 35 grams of sugar and 2 sheets of gelatin. Mango cream and white chocolate 4 egg yolks, 100 grams of sugar, 250 grams of cream, 250 grams of mango puree, 6 sheets of gelatin and 75 grams of white chocolate.
Pâte Sablee Place the sifted flour in a bowl with salt, add cold butter to form a blast. Add sugar, mix well and add the yolk. Combine all the ingredients without kneading too. Take to the fridge for half an hour. Stretching between two films (to prevent sticking) until 3-4 mm thick and cut circles of the same base as the individual mold you are going to use.
Place back in refrigerator or freezer to cool it. This is very important because it is a mass that has a lot of butter and when it is not cold not keep its shape when cooked. Bake in preheated oven at 170 º C for about ten minutes, have to take a light golden brown. Remove from oven, let cool and freeze.
Peel mango puree the mangoes, remove the bone and cut into pieces, place in a saucepan with sugar, lemon water and let stand for half hour and cook over medium heat for 20-25 minutes until tender. Crush and strain to get a smooth puree well. Let cool to room temperature and set aside. Heart of mango Soak gelatin in cold water.
Place the mango puree and sugar in a saucepan and heat to dissolve sugar. Add gelatin and mix well. Place in a piping and filling a silicone mold cavities of various size smaller than the dessert. Mango cream and white chocolate Place in a bowl to double boiler the egg yolks with sugar, cream, mango and make a kind of custard.
Place sleeve and use a silicone mold cavities of several half-sphere, place the cream to half, then put the heart of frozen mango and finish filling with cream. Finally, place a cookie dough and freeze sablée. Unmold two or three hours before eating and leave in refrigerator to thaw. 
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