Yumgo Meringue Process

1. Whip Yumgo Egg White until frothy.
2. Gradually add coconut sugar and sugar, beating until stiff peaks form.

Mango Marmalade Process

1. Cook the mango with the puree, add the pectin with the sugar and bring to a boil.
2. Keep stock in the fridge.

Coconut Cream Process

1. Boil the cream, pour over the chocolate, coconut puree then the gelatin. Keep overnight in the chiller. Use the day after.

Coconut Praline Process

1. Caramelize the sugar then cool down on a backing paper.
2. Toast perfectly the almonds and coconut then cool down.
3. When both parts are cold mix them in the Robot Coupe until the right consistency.

Mango Jelly Process

1. Boil all together then pour over a GN tray and keep in the chiller.
2. The jelly must be really thin.

Spiced Juice Process
Blend all together in the Thermomix for 1 minute at full speed.
No need to strain it.

Final Process
Make the meringue hard and dense. Form a ring shape and dry it in the hot box, not in the oven to keep the nice white colour.
On a plate, pour over the mango marmalade in an adequate ring and press a bit.
Add the meringue upside down to cover the marmalade, whip the coconut cream then pip on the top of the meringue with a large nozzle.
Grate the fresh coconut on top then add the coconut praline on the top.
To finish the Pavlova, add the thin jelly to cover the cream.
Add some leaves to decorate and serve with the spiced juice.