| Recipes |

Coconut Mango Tart from Executive Pastry Chef Charles Froke, Four Seasons Hotel Miami

You know a guy means business about desserts when he signs his emails "Confectionarily."  That's Exec. Pastry Chef Charles Froke for you, and he's giving us a sneak peak of his unique creation for this Sunday's Mango Brunch at Fairchild (which now appears to be sold out according to its website!)  From ginger bread towers after Miami landmarks to competition-level spun

sugar sculptures

, this CIA grad commands the pastry brigade at the Four Seasons Hotel on Brickell, and its main restaurant, Acqua. 

"I just came up with the dish on my own," explains Froke.  "I wanted tropical flair for this tart. So I combined mango (of course) passionfruit and banana for the mousse and a coconut pate that go well together."

This is the first time the tart has been seen or used anywhere, he adds.

"I will put it on the menu if the response is good. We will let the people decide if it's menu worthy!"

Do you dare try your hand at this masterpiece?  For those bold enough to accept the challange, here's your roadmap:

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.


Use store bought shell (graham or shortbread dough)

Coconut (unsweet)    1 ½ cup
Water            ¼ cup
Sugar            1 cup
Corn syrup        ½ cup
Heavy cream        ½ cup
1-Place all ingredients into a pot and place on low heat.
2-Constantly stir mix until the mix starts to stick together about 5 minutes
3-Empty onto parchment paper to cool
4-Place another piece of parchment on top and use a rolling pin to roll mix out to about ¼ of an inch thick
5-Freeze and cut out rounds that are slightly smaller that the tart shell.

Mango puree        2 cups
Meringue        ¼ cup
Sugar        ¼ cup
Water        2 tablespoons
Egg white    ½ cup
Whipped Cream    1 ½ cup
Gelatin            2 tablespoons

1-Make the meringue first by combining water and sugar in a pot.
2-Cook sugar to 240 degrees Fahrenheit
3-Put whites in a mixing bowl with a whip attachment. Whip until frothy
4-Slowly pour hot sugar into whites while mixer is running and then place mixer on high until mixture cools
5-Sligtly warm the puree and mix in the gelatin
6-Fold in meringue
7-Fold in whipped cream
8-Pour into desired mold and freeze

1-Place coconut pate into tart shell
2-Place mango mousse on top of pate in center of tart
3-Use a melon baller to cut out center of strawberry making small balls. Place around tart.

Four Seasons Hotel Miami
1435 Brickell Ave.
(305) 358-3535‎

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.