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.
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.
In a stand mixer fitted with a whisk attachment, add all ingredients. Whisk until fluffy and creamy. Set aside.
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.
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.
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.
Pastry Chef Elisa Reyna of Maiz64 | Washington, D.C.
Adapted by StarChefs