Preheat the oven to 220 degrees F.
To make the coconut meringue, whip the egg whites and cream of tartar until soft peaks. Add the sugar slowly and continue to whip until sugar is dissolved and meringue reaches the stiff peak stage. Fold in the toasted shredded coconut and place meringue into a pastry bag with a plain round tip. Pipe the meringue onto a cookie sheet lined with parchment paper into a circular motion to create a disk the diameter of 4-ounce ramekins. Bake until light golden brown, about 2 hours.
Preheat oven to 375 degrees F.
For the mango Tart Tatin: In a medium skillet, over medium high heat, combine the water, sugar, honey, and lemon juice. Scrape the seeds from the vanilla bean and add them to the skillet. Cook until the mixture just starts to caramelize, and add the mangos. Stir until the mangos are coated. Continue to cook for 2 minutes, and then remove from heat. With a slotted spoon remove mangos from cooking liquid. Place mangos into a container and let cool to room temperature. Reserve the cooking liquid for the sauce.
When the mangos have cooled, pack them into a buttered, 4-ounce ceramic ramekin and bake approximately 6 to 8 minutes. Remove from the oven and invert onto a coconut meringue disk.
To make the tangerine honey sauce, add the mint leaves to the warm cooking liquid from the mangos. Stir to incorporate, set aside, and keep at room temperature.
To make the papaya sorbet, dissolve the sugar and water in a large container. Add the papaya puree and lemon juice and freeze in an ice cream machine according to manufacturer's directions.
Preheat oven to 200 degrees F.
Oven-dried spiced pineapples: In a medium sized saucepan, combine the water, sugar, vanilla paste, cardamom seeds, cloves, and cinnamon sticks. Bring just to a boil. Remove from heat and add the pineapple slices. Soak the slices in the hot syrup for 2 to 3 minutes. With a slotted spoon remove the slices and drain well. Place pineapple slices onto a silicone baking mat or a parchment lined sheet tray in a single layer. Do not let the slices touch each other. Bake for 1 1/2 to 2 hours and remove from oven and let cool to room temperature. Store in airtight container.
Place the tart tatin in the center of a plate. Place a small scoop of the sorbet on the side or on top of the tart, surround the tart with the honey sauce, and garnish with the dried pineapple chips.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	14000.82 Kcal (58619 kJ)
Calories from fat	47.06 Kcal
		% Daily Value*
Total Fat	5.23g	8%
Sodium	62.12mg	3%
Potassium	540.06mg	11%
Total Carbs	3194.62g	1065%
Sugars	3034.95g	12140%
Dietary Fiber	2.9g	12%
Protein	153.1g	306%
Vitamin C	7167.4mg	11946%
Vitamin A	0.4mg	12%
Iron	44.9mg	249%
Calcium	91.8mg	9%

Amount Per 100 g
Calories	46.02 Kcal (193 kJ)
Calories from fat	0.15 Kcal
		% Daily Value*
Total Fat	0.02g	8%
Sodium	0.2mg	3%
Potassium	1.78mg	11%
Total Carbs	10.5g	1065%
Sugars	9.98g	12140%
Dietary Fiber	0.01g	12%
Protein	0.5g	306%
Vitamin C	23.6mg	11946%
Iron	0.1mg	249%
Calcium	0.3mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Nut-Filled Butterhorns

Active dry yeast, Warm 2% milk (110o to 115o), Sugar and 18 more..
Lemon-Cream Meringue Tarts

Egg whites, Cream of tartar, Sugar, Chilled whipping cream and 6 more..
Lemon Meringue Angel Cake

Egg whites, Sugar, divided, Cake flour, Cream of tartar and 6 more..
Lemon Meringue Pie

Sugar, All-purpose flour, Salt, Water, Eggs, separated and 8 more..
Lemon Meringue Cake

Lemon or yellow cake mix (regular size), Water, Eggs and 14 more..
Lemon Meringue Tarts

Egg whites, Cream of tartar, Sugar, Sugar and 7 more..
Lemon Meringue Angel Cake

Egg whites, Sugar, divided, Cake flour, Cream of tartar and 7 more..
Fresh Lemon Meringue Pie

Sugar, Cornstarch, Salt, Cold water and 10 more..
Fresh Lemon Meringue Pie

Sugar, Cornstarch , plus, Cornstarch, Salt, Cold water and 10 more..
Easter Daffodil Cake

Egg whites, Cream of tartar, Sugar, Salt, Vanilla, Flour and 8 more..
Bread Pudding Souffle With Whiskey Sauce

Sugar, Ground cinnamon, Freshly grated nutmeg, Eggs and 12 more..
Kathy's Angel Meringue Pie

Egg whites, Cream of tartar, Sugar, Sugar, Cornstarch and 7 more..
Berry Rice Pudding

Water, Evaporated skim milk, Grain rice, Beaten egg yolk and 10 more..