Ode To The King Of All Fruits: Mango!

• Meringue
• 3 Large Egg Whites (room temp)
• 1/4 cup Sugar
• pinch Tartar
• Spiced Mango Anglaise & Pistachio Praline
• 1 cup Milk
• 3 Large Egg Yolks
• 1/4 cup Sugar
• 1 teaspoon Cornstarch
• 1/2 teaspoon Cardamom powder
• 1 teaspoon Saffron threads
• 1 Ripe Mango, peeled & pureed
• 1 teaspoon Vanilla Extract or Kewara Water
• 1/2 cup Cold Cream
• 1 cup Pistachios, toasted
• 1/2 cup Water
• 1 cup Sugar

1. Beat the egg whites using a whisk on high-speed until soft peaks form. Sprinkle the sugar and tartar powder, beating at high-speed until firm and glossy. Preheat the oven to 300 degrees. Spoon the meringue into desired molds, tapping the bottom so there are no air bubbles in the meringue. Bake for 20 minutes, until set. (They tend to get puffy, so add less).
2. Spiced Mango Anglaise: Put the milk, cornstarch, sugar, saffron, and cardamom powder in a saucepan stirring till hot. Meanwhile, whisk the egg yolks in a bowl.Temper little milk at a time with the eggs to make sure that eggs don't scramble. Return mixture to heat and whisk till smooth. Strain the anglaise and stir in the cold cream. Add pureed mango and vanilla extract. Let cool.
3. Praline: Line baking sheet with foil and spray with nonstick spray. Make the caramel sauce with sugar and water. Once golden color reaches remove from heat and add the pistachios. Stir until coated. Immediately pour mixture on the baking sheet and let cool completely. Grind a bit of praline and chop a few for garnish.
4. To Serve: Spoon Mango-Anglaise in individual serving plates, remove the meringue from the mold and place the small floating islands on top. Sprinkle with ground and chopped praline. Serve immediately.

meringue, egg whites, sugar, tartar, mango, milk, egg yolks, sugar, cornstarch, cardamom powder, saffron threads, mango, vanilla, cream, pistachios, water, sugar

Taken from food52.com/recipes/17426-ode-to-the-king-of-all-fruits-mango (may not work)