Mango Bavarian, a Refreshing and Tasty Dessert

Mango and coconut Bavarian cream is a refreshing preparation that recalls the famous Bavarian cream and cream jelly which is widely used in the confectionery industry, a true symbol of the approach to pastry making that characterizes the Germanic gastronomic tradition. We are therefore faced with a fairly radical reinterpretation, also because in this house the cream becomes a real dessert. In addition, it is accompanied by flavours and aromas that are generally not combined with desserts, such as mango and coconut. Indeed, coconut, or rather the coconut drink, even replaces cream. The agar then replaces the gelatin. I will dedicate a paragraph to both of these ingredients.

Some, sifting through the photo, could mistake the refreshing Bavarian mango and coconut for a very complicated preparation, difficult to make. From the outside, however, it has all the air of being a gourmet recipe! Certainly, it becomes a carrier of a certain value, both in aesthetic and organoleptic terms. However, it is not a very difficult recipe. If approached with the right attention it is indeed within everyone's reach. The important thing is to faithfully follow the instructions and not to make risky choices, especially as regards the doses. In fact, even a minimal modification of the doses can impact the final result, and not always in a positive way.

Among the ingredients of the Bavarian mango, you will also find the coconut drink. It is a very particular addition as it takes the place of cream, a traditional food used for the preparation of Bavarian cream. Obviously this change has a profound effect on the final result, but it still has its raison d'etre. Also because coconut is a healthy food, as well as pleasant on the palate. Primarily because it is rich in potassium, a fundamental mineral for the correct functioning of the body. The amount of potassium contained in the coconut has nothing to envy to that of the banana.

Coconut also excels in vitamins. Indeed, there are significant concentrations of vitamins C, E, K, J and of group B. Among the properties of coconut we also find the positive impact on the gastrointestinal mechanisms, the action of support to the immune system and cognitive activity. To influence, in this sense, is lauric acid, which is present in large quantities in this food. In this mango and coconut Bavarian recipe, coconut is used in the form of a drink and in the form of yoghurt.

One of the main ingredients of the Bavarian mango and coconut is jelly. In a sense, it is also of this variant, but with a difference: to qualify particular gelatin is used, if you can define it like this: agar. It is obtained from the red algae of South East Asia. It is a food that is good for the body, much more than the classic jellies (especially those of animal origin). The reference is in particular to mineral salts, which are present in an extraordinary quantity and quality.

Another advantage of agar is its flavour, which is very delicate and soft, therefore literally unable to cover the other flavours. Agar-agar contains galactose, a substance that makes up lactose. It should be specified, however, that this food can also be consumed by lactose intolerant. The problem, in fact, is not so much in the components of lactose, when in the inability to split and metabolize them. In the present case, therefore, the problem simply does not arise.

Ingredients for 10-12 people:

• 50 g of coconut drink;
• 250 g coconut yoghurt;
• 90 g granulated sugar;
• 2 g of agar.

For the mango jelly:

• 500 g of mango pulp;
• 60 g of very fine brown sugar for sweets;
• 1 tablespoon of lemon juice;
• 3 g of agar;

for decoration

• just enough of whipped cream;
• just enough of mint.

To prepare the Bavarian mango and coconut, start by heating the coconut drink and sugar in a saucepan. Also, pour the agar agar and boil without stirring, then reduce the heat and continue for 3-4 minutes. Now turn off the heat and let it cool to room temperature. They also pour the yoghurt and continue to mix well. Place the mixture in the glasses, let it cool and finally put it in the refrigerator for an hour or two so that it hardens. In the meantime, reduce the mango pulp into cubes and pour it in a saucepan with lemon juice, sugar and agar, then cook on a very low heat for about a quarter of an hour.

Pour everything into the glass of a mixer and blend (or use an immersion blender). When the two hours of "rest" of the Bavarian cream have passed, remove the glasses from the fridge and apply a state of about 1 cm with the fresh mango jelly (use a piping bag to distribute it at best), then store in the refrigerator and make it firm for another hour. After this time, decorate with a mint leaf, a sprig of cream and serve.

From the ministerial note: The word "delactosate" has been eliminated, as previously associated with the word "dietetic". The term lactose-free may be used instead for dairy products and for milk with a lactose content of less than 0.1 g per 100 g or ml

Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the Association of European Coeliac Societies (AOECS) or the indications on the manufacturer's label

Whether you are intolerant to food nickel, allergic to contact nickel or have been diagnosed with you SNAS there is no definitive cure and there is no way to eliminate this metal from a person's life. To alleviate the symptoms it is necessary to follow a low nickel rotating diet and observe all the rules relating to cosmetics, detergents, pots and pans, suitable clothing etc.