Learn how to make a Mary Grace-style Mango Bene. Cashew meringue wafers are layered with cream and chunks of mangoes in a delightful contrast between crunchy and creamy textures. And it's all served semi-frozen. Enjoy!
RECIPE: www.cookingwithkurt.com/recip...
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Equipment: amzn.to/3GJeSxq
Sheet Pan - amzn.to/47T0gaT
13 x 18-in Half Sheet Pans - amzn.to/3tnjZAj
Parchment Paper - amzn.to/3NszQVj
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Ingredients: amzn.to/3GJeSxq
Cashew Meringue Wafers:
10 large egg whites [300 g]
1 tsp cream of tartar [3.4 g] - amzn.to/48dB5Q2
1/2 cup granulated sugar [100 g] - amzn.to/3uQOAGU
1/3 cup powdered sugar [40 g] - amzn.to/48eB4vk
2 cups whole toasted cashews [300 g] - amzn.to/3tjlGis
1/4 cup cornstarch [30 g] - amzn.to/3RmunjR
1 tsp vanilla extract [5 mL] - amzn.to/3tfU0uD
Mango Filling / Topping:
3 fresh ripe mangoes (can substitute with about 3 cups of frozen mango cubes) [480 g]
Frosting:
8 oz cream cheese (very cold) [226 g]
5 cups heavy cream (very cold) [1185 mL]
1 cup powdered sugar [120 g] - amzn.to/48eB4vk
2 tbsp cornstarch [15 g] - amzn.to/3RmunjR
2 tsp vanilla extract [10 mL] - amzn.to/3tfU0uD
1 tsp orange zest [2 g]
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