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Mango recipes Archives - so good.. magazine

Black ring entremet (Guanaja, peanut and mango passion fruit) by Gustavo Sáez

December 18, 2020

A single gesture can change everything and help to customize one creation and give it the unique artisan touch. Gustave Saez proved to us in so good #24 and now we have the chance to review it with this clear exampleMore info

Finger mango with litchi and white chocolate mousse by Michaël Perrichon

March 27, 2020

This is one of the successful desserts served at the luxurious Mandarin Oriental in GenevaMore info

Manica vanilla, yogurt and apricot entremet by Javier Guillén

September 18, 2019

Signature creations by a chef who takes care also of designing his own mold collections. The result is always unique and surprisingMore info

Exotic mango, coconut, passion fruit and crystallized mint leaves mojito by Patrice Ibarboure

July 12, 2019

This restaurant dessert represents Ibarboure very well, one of the youngest to achieve the title of MOF who co-directs the gastronomic proposal of the Michelin-starred restaurant Les Frères Ibarboure.More info

Black sesame financier by Patrice Demers

October 18, 2018

Moist, glazed with dark chocolate and with small cubes of fruit pâte as a garnish. This is the financier that can be tasted at Patrice Pâtissier.More info

Parmesan sandwich by Andrés Lara

August 1, 2018

A creative exercise around ice cream. The Cacao barry Canada creative Chef takes here the concept of an ice cream sandwich but giving it an elegant shape as an individual ice cream cake.More info

Chocolate, mango and lychee meringue tart by Luciano García

April 28, 2017

Revisiting a classic tart, Luciano finds a good balance between textures and flavors, combining ingredients with brilliance in this creation.More info

Coconut and lime ball by Phillipe Rigollot

June 21, 2016

The purity of flavors and aesthetic lines defines style of this MOF patissier and world pastry champion. Too in this creation which stand out thanks to their studied simplicity.More info

Kalingo of Spice Island by Yann Duytsche

May 30, 2016

The French master returns to the pages of So Good… magazine to invite us to to drink tea through two cakes from two varieties of the famous Earl Grey and spiced Absolut Chai Organic.More info

Alegria entremet, by Marco Cossio at the US Pastry

April 7, 2011

In the previous post we showed the Nouba bonbon presented by Marco Cossio at the US Pastry Competition. Now we bring you his Alegria entremet recipe. Enjoy it.More info