Adapted by
May 2022


Graham Cracker:
(Yield: 3 quarts)
686 grams butter
840 grams dark brown sugar
960 grams flour
1 gram salt
9 grams baking powder
9 grams ground cinnamon
Mostachon Base:
(Yield: 12 servings)
130 grams egg whites
160 grams sugar
1 ½ teaspoons baking powder
92 grams chopped pecans
Coconut Cream:
(Yield: 1 pint)
200 grams mascarpone
200 grams coconut cream
40 grams powdered sugar
Simple Syrup:
(Yield: 1 ½ quarts)
250 grams glucose
125 grams trimoline
1.147 kilograms sugar
13 grams sorbet stabilizer
Mango Sorbet:
(Yield: 1 ⅕ quarts)
1 quart mango purée
To Assemble and Serve:
Sliced mango


For the Graham Cracker

Heat oven to 325°F. In a stand mixer fitted with a paddle attachment, beat together butter and sugar until creamy. In a separate bowl, mix to combine the remaining ingredients. Mix into the sugar and butter mixture until just combined, remaining careful not to over-mix. Transfer to a sheet tray. Bake until golden-brown, approximately 18 minutes. Let cool. Transfer to a food processor and pulse until crumbled. Reserve.

For the Mostachon Base

Heat oven to 329°F. In a stand mixer fitted with a whisk attachment, whisk together egg white and sugar until hard peaks form. Stir in baking powder. In a separate bowl, mix to combine pecans and 120 grams Graham Cracker.  Using a spatula, carefully fold Graham Cracker mixture into the meringue. Transfer the mixture to round silicone molds. Bake 30 minutes. Let cool completely. 

For the Coconut Cream

In a stand mixer fitted with a whisk attachment, add all ingredients. Whisk until fluffy and creamy. Set aside.

For the Simple Syrup

In a pot, combine glucose with 655 grams water. Bring to 104°F. In a bowl, mix to combine all remaining ingredients then stir the mixture into the pot. Bring to a boil. Strain and cool over an ice bath.

For the Mango Sorbet

Using an immersion blender, blend together mango purée and 233 grams Simple Syrup. Continue adding Simple Syrup until the mixture reads 29 Brix on a refractometer. Transfer to an ice cream machine and process according to manufacturer’s instructions. Freeze until needed.

To Assemble and Serve

On a serving plate, layer mango slices so they are roughly the shape of the Mostachon Base. Top with Mostachon Base followed by 1 quenelle of Coconut Cream and a beautiful scoop of Mango Sorbet.