ingredients

4 mangoes
2 dl orange juice
1 vanilla pod
3 saffron pistils
25 g of almond powder
1/2 lemon juice
2 egg yolks
50 g of soft butter
150 g of sugar
100 g icing sugar
100g of flour

Steps

Step 1

Preheat the oven to 170 ° C (5-6).
Mingle butter, icing sugar, chopped saffron, 1 pinch of salt.
Add the almond powder and the flour, mix by rubbing with your fingertips to get a sand.
While kneading very little, incorporate the yolks, put into a ball, place 1 hour in the fridge.
Spread about 3 mm thick, cut into 8-10 Ø 9 cm discs (rethread the falls if necessary).
Line with molds or cells of Ø 7 cm.
Bake for 12 minutes.

2nd step

Peel and slice the mangoes.
Heat orange juice, sugar and vanilla split.
In the first broth add the mango, add broth, cover and let cool.
Drain, put the fruit on the shortbread.

Step 3

Boil the cooking juices approx. 8 min.
When it becomes syrup, add the lemon; pour boiling on the shortbreads; serve with sorbet (s).

tips

The choice of Olivier Poussier, sommelier:
Sainte-Croix-du-Mont (soft burgundy) Château Loubens 1985;
serve at 10 ° C. Or Tokay Aszu 5 Puttonyos (Hungary) 1995 from the Disznoko estate; serve at 10 ° C.