How to make Mango and Coconut Meringue Gateaux -

A delicate and beautiful looking dessert – worth all the effort needed to make it.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mango (आम), White chocolate (सफेद चॉकलेट)

Cuisine : French

Course : Desserts

For more recipes related to Mango and Coconut Meringue Gateaux checkout Chocolate Coated Mango, Mango Mazaa, Mango Soufflé, Singaporean Mango Jelly . You can also find more Desserts recipes like Special Cake RasBadi Microwave Cake Mixed Fruit Cream

Mango and Coconut Meringue Gateaux

Mango and Coconut Meringue Gateaux Recipe Card


French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 6-10 minutes

Cook time : 2-2.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mango and Coconut Meringue Gateaux Recipe

  • Mango 1 large

  • White chocolate 100 grams

  • Eggs 4

  • Lemon juice A drop

  • Castor sugar (caster sugar) 200 grams

  • Scraped coconut fresh 4 tablespoons

  • Fresh cream 50 millilitres

  • Whipped cream 1 cup


Step 1

Preheat oven at 120ºC. Place a silicon sheet on a baking tray.

Step 2

To make the meringue, separate egg whites from the yolks and place the whites in a bowl. Add lemon juice and beat well with an electric beater.

Step 3

Add castor sugar, little at a time, and beat till stiff peaks are formed.

Step 4

Put a ring mould on the silicon sheet and fill it with a portion of the meringue to get three meringue discs. Remove the mould.

Step 5

Fill a piping bag with the remaining meringue and pipe out small thick sticks on the sheet.

Step 6

Sprinkle coconut on the discs and sticks. Put the tray in the preheated oven and bake for 1½ hours.

Step 7

Chop chocolate and transfer into a bowl. Add cream and heat in the microwave for 1 minute. Remove from heat and whisk well till smooth.

Step 8

Cut mangoes into large pieces, remove the skin using a glass and cut into thin wedges.

Step 9

Fold in whipped cream in the chocolate-cream mixture. Transfer into a piping bag fitted with a nozzle.

Step 10

Place the meringue disc onto a serving platter. Pipe out a portion of the chocolate-cream mixture on it and decorate with mango slices. Top with another disc and repeat the same process. Prepare the third layer similarly. Decorate with the meringue sticks on top, mango garnish and icing sugar.

Step 11

Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.