4 Bola de Berlim (Berliner-style doughnuts), thawed
Chamoy, to taste
Tajín, to taste
/ Preparation
Step 1
Remove the Bolas from the freezer and let them thaw at room temperature for 150 minutes.
Step 2
In a saucepan, combine the mango purée, water, 80 g sugar, juice of ½ lime, salt, and honey. Bring to a boil and simmer for 1 minute. Remove from the heat and whisk in the bloomed gelatin until fully dissolved. Allow to cool to room temperature.
Step 3
Dice part of the mangoes and combine 150 g of diced mango with 2 tablespoons of the cooled mango glaze. Spoon into small demi-sphere molds. Freeze until completely firm, about 2–3 hours.
Step 4
Whip the cream to soft peaks. Add 15 g sugar, the zest of 1 lime, and a small amount of lime juice to taste. Continue whipping to medium peaks. Refrigerate until needed.
Step 5
Slice the remaining mango into thin, even strips. Slightly overlap the slices and roll them gently to form rose shapes. Keep chilled until assembly.
Step 6
Lightly brush the thawed doughnuts with the mango glaze. Using a round cutter or small knife, remove a small section from the top and hollow out a cavity.
Step 7
Pipe lime Chantilly into the cavity. Insert a frozen mango demi-sphere into the center. Pipe additional Chantilly around the insert to secure it. Top with a mango rose.
Step 8
Finish with a small Chantilly rosette. Drizzle with chamoy and lightly dust with Tajín.
Chef's tip
Serve immediately to enjoy the contrast of textures: soft doughnut, airy lime Chantilly, and a refreshing frozen mango center.
