This is one of the first desserts I learned from François Payard. It’s complex in flavor yet simple in ingredients and technique. Put it in the freezer for a while until it’s so cold that it’s slushy, and serve it with assorted tropical fruits.

　　

Ingredients

makes about 4 cups; serves 6

　　4 ripe mangoes

　　1 1/4 cups (225g) unsweetened canned coconut milk

　　3/4 cup (225g) Simple Syrup (page 184)

　　6 tablespoons (75g) fresh lime juice

　　1/4 cup (50g) Malibu coconut rum

　　

Step 1

Peel, seed, and chop the mangoes. Put in a food processor and process to a fine puree. Strain and measure out 2 cups.

　　

Step 2

Return the 2 cups puree to the food processor with the coconut milk, simple syrup, lime juice, and rum. Pulse until well combined. Chill in a covered container for at least 2 hours and up to 6 hours before serving.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__