Mango special

                              Mango  Basil  Vacherin

Ingredients:

• 2 pint(s) mango sorbet

Basil Ice Cream

• 1/4 cup(s) sugar
• 1/4 cup(s) water
• 1/4 cup(s) packed basil leaves
• 2 pint(s) vanilla ice cream, softened

Lime Meringue Kisses

• 4 large egg whites
• 1 1/2 cup(s) confectioners' sugar
• Finely grated zest of 2 limes

Lime Whipped Cream

• 1 cup(s) heavy cream
• 1 tablespoon(s) sugar
• Finely grated zest of 1 lime
• Diced mango, for garnish
• Basil leaves, for garnish

Directions:

1. Using scissors, cut the cartons from the mango sorbet. Lay the sorbet on its side and cut each pint into 4 rounds. Arrange the sorbet slices on a plate lined with plastic wrap and freeze until firm.
2. Make the Basil Ice Cream: In a small saucepan, combine the sugar and water and bring the mixture to a boil. Add the basil leaves and blanch just until wilted, about 30 seconds. Let cool slightly, then transfer the mixture to a blender and puree until smooth. Let the puree cool. In a medium bowl, stir the basil puree into the vanilla ice cream; leave visible streaks in the ice cream. Freeze the basil ice cream until firm.
3. Make the Lime Meringue Kisses: Preheat the oven to 225 degrees F. Arrange racks in the top, middle, and bottom of the oven, and line 3 large baking sheets with parchment paper. In a medium bowl, whisk the egg whites and confectioners' sugar until smooth. Set the bowl over a pot of simmering water and whisk until warm, about 5 minutes. Remove from the heat and beat at high speed until soft peaks form. Beat in the lime zest.
4. Spoon the lime meringue into a pastry bag fitted with a 1/2-inch round tip and pipe 1/2-inch kisses onto the prepared baking sheets, about 1/2 inch apart. Bake for about 1 1/4 hours, until the lime meringues are firm and dry; shift the pans among the racks 3 times for even baking. Turn off the oven, prop the door open, and let the meringues cool completely, about 1 hour.
5. Make the Lime Whipped Cream: In a medium bowl, beat the heavy cream with the sugar until soft peaks form. Beat the grated lime zest into the whipped cream.
6. Arrange the frozen mango sorbet slices in the bottoms of shallow bowls or on dessert plates. Top with scoops of the basil ice cream. Top with some of the lime meringue kisses and dollops of the lime whipped cream. Garnish with diced mango, basil leaves, and more lime meringue kisses. Serve the vacherin right away.                                        
7.                                        
8.                                            Mango  Tart  

1. Ingredients;
   Crust:
2. 1 1/4 cup(s) all-purpose flour
3. 1/4 cup(s) confectioners’ sugar
4. 1/4 teaspoon(s) salt
5. 8 tablespoon(s) cold butter (no substitutions), cut up
6. 3 tablespoon(s) (or more, as needed) ice water

Lime Pastry Cream:

• 1 cup(s) whole milk
• 3 large egg yolks
• 1/3 cup(s) granulated sugar
• 2 tablespoon(s) cornstarch
• 2 tablespoon(s) butter (no substitutions)
• 1 teaspoon(s) grated fresh lime peel

Fruit Topping:

• 2 mangoes, peeled and thinly sliced
• 1 peeled slice kiwifruit (optional)
• Directions:

1. Prepare crust: In food processor with knife blade attached, combine flour, confectioners’ sugar, and salt; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
2. Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll disk into 11-inch round. Transfer dough round to 9" by 1" round tart pan with removable bottom . Press dough onto bottom and up side of pan. Trim dough level with rim of pan; discard trimmings. Refrigerate or freeze tart shell 10 to 15 minutes to firm dough slightly before baking.
3. Line tart shell with foil and fill with pie weights or dry beans. Bake 20 minutes. Remove foil and weights, and bake about 15 minutes longer or until golden. (Cover rim of tart with foil if browning too quickly.) If center of crust puffs up during baking, gently press down with back of spoon. Cool in pan on wire rack, about 30 minutes.
4. Meanwhile, prepare Lime Pastry Cream: In 2-quart saucepan, heat milk to simmering on medium. In small bowl, whisk yolks and granulated sugar until blended. Mix in cornstarch until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into egg-yolk mixture. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute. Boil 1 minute, stirring. Remove saucepan from heat; stir in butter and lime peel. Transfer pastry cream to small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.
5. Spoon pastry cream into baked tart shell and spread evenly. Arrange mango slices on top; place kiwifruit slice in center. Remove tart from side of pan. Place tart, still on pan base, on serving plate. If not serving tart right away, cover and refrigerate up to 2 hours.
6.  
7.                            Vegan Mango Pana Cotta

1.