Mango Mostachón

Huevo San Juan®
The mostachón is a delicious dessert typical of the north of the country, but with this easy recipe we’ve given it a twist and present to you an irresistible mango mostachón with coconut cream and mascarpone cheese made with San Juan® Egg Whites, nuts, and savory crackers. Crunchy on the outside and soft on the inside, you will love it as much as we do.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 cup San Juan® egg whites, 250 ml
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla essence
  • 1 1/2 cups sugar
  • 2 cups saltine crackers, crushed
  • 3 cups walnuts, chopped
  • 2 cups mascarpone cheese, cold
  • 1/2 cups icing sugar
  • 1/2 cups coconut cream, cold
  • 2 tablespoons lime zest
  • 5 mangoes
Preparation
1h
1h
Low
  • Preheat the oven to 160 °C.
  • Beat the San Juan® Egg Whites and cream of tartar until stiff peaks form, add the vanilla, and gradually sprinkle in the sugar while beating until it looks glossy and forms peaks.
  • Gently fold in the crackers and nuts. Pour into a 15 cm diameter baking ring lined with parchment paper and bake for 1 hour. Let cool and unmold.
  • For the coconut cream, mix cold mascarpone cheese, powdered sugar, cold coconut cream, lemon zest in a blender and beat for 10 minutes until it doubles in size and has a firm consistency. Refrigerate for 30 minutes.
  • On a cutting board, slice the mango into very thin half-moons and form a flower using your hands, starting from the center outward.
  • Cover the surface of the mostachón with the coconut cream and decorate with the mango in a circular shape to resemble a flower.
  • Serve and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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