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1
Puree 2 mangoes and 2 tablespoons honey in processor.
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2
Cover and refrigerate until well chilled, about 1 hour.
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3
Add mango nectar as needed to thin to sauce consistency.
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4
(Sauce can be made 1 day ahead.
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5
Keep refrigerated.)
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6
Place 1 tablespoon water in 1/4-cup measuring cup.
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7
Sprinkle gelatin over.
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8
Let soften 10 minutes.
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9
Whisk honey and yolks in small metal bowl.
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10
Set bowl over large saucepan halfway filled with boiling water.
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11
Cook until mixture registers 160F.
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12
on candy thermometer, whisking constantly, about 3 minutes.
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13
Remove bowl from over water.
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14
Add gelatin mixture and whisk until honey mixture is cool.
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15
Beat whipping cream and creme fraiche in large bowl to medium-stiff peaks.
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16
Add honey mixture and fold together gently.
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17
Cover and refrigerate mousse until set, at least 2 hours and up to 8 hours.
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18
Preheat oven to 375F.
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19
Combine sugar and ground all-spice in small bowl.
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20
Sprinkle 1 tablespoon sugar mixture over 1 puff pastry sheet.
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21
Roll out on lightly floured surface to 13x12-inch rectangle.
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22
Trim to 10-inch square.
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23
Cut puff pastry sheet into quarters, forming four 5-inch squares.
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24
Fold 1 dough square diagonally in half to form triangle.
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25
Starting at folded side, cut 1/2-inch border strip on both unfolded sides of triangle, leaving 1/2 inch of dough uncut at triangle point so that strips remain attached.
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26
Unfold triangle.
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27
Brush 1/2-inch-wide border strips with water.
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28
Lift up both loose corner tips, slip one under the other and place border strips atop edges of base, gently pulling to match corners on base.
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29
Press border onto base to adhere.
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30
Sprinkle more sugar mixture over border.
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31
Transfer pastry to cookie sheet.
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32
Pierce center all over with fork.
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33
Repeat with remaining pastry squares and pastry sheet and sugar mixture.
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34
Bake pastries until golden brown, piercing centers with knife if puffy, about 20 minutes.
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35
Transfer pastries to rack and cool completely.
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36
(Can be prepared 4 hours ahead.
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37
Store in air-tight container at room temperature.)
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38
Spoon sauce onto plates.
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39
Spoon honey mousse into pastry baskets and arrange atop sauce.
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40
Top mousse with slices of pineapple, mango and kiwi fruit.
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41
Garnish each dessert with fresh mint leaves and serve.
