At Constance Lemuria we have several huge wild mango trees, heavily laden with ripe sun-drenched fruit.
This simple and delicious recipe was dreamt up by the pastry chef as he looked up at the trees.
The mango coulis:
- 200g mango puree (made with the ripest)
- 25ml Malibu
1. Peel the mangoes and cut them into large cubes. If you like you can mix them with seasonal fruits.
2. Pour the mango puree into a bowl and add the Malibu. Dilute it if necessary with fresh coconut water until you get the desired consistency.
3. Pass it through a sieve (mango coulis should be smooth) and store it to cool.
The ginger ice cream:
- 125ml liquid cream
- 250ml milk
- 100g sugar
- 75g honey
- 50g ginger
1. Mix all the ingredients in a bowl
2. Sieve everything through a cheesecloth strainer and pour the contents into the ice cream maker.
3. Blend it until it reaches the desired consistency.
4. Make some little biscuits or cat’s tails as an accompaniment
Finishing and presentation
Place the mango cubes on the bottom of a plate, bowl or cup. Pour the mango coulis over them.
Finish it off with a dollop of ginger ice cream and some cat’s tails biscuits.
Bring paradise to your home with this delicious fruity dessert. Guaranteed to pep up the finale to a weekend dinner party.
Beach Deck at Le Prince Maurice
Preparation time: 1 hour
Marinating time: 20 minutes
Cooking time: 20 minutes
Freezing time: 1 hour
Refrigerating time: 1 hour
- 2 mangoes
- juice and grated zest of 2 limes
- pulp and seeds of 2 passion fruit
For the custard:
- 10cl milk
- 10cl crème fraîche
- 40g sugar
- 3 egg yolks
- 1/4 vanilla pod
For the white chocolate mousse:
- 150g white chocolate
- 1 leaf gelatin
- 15g chilled whipping cream
For the coconut croustillant
- 60g grated coconut
- 70g syrup (made from 40g sugar boiled with 30cl water)
1. To make the custard: in a saucepan, scald the milk with crème fraîche and vanilla, then remove from heat.
2. Meanwhile, briskly whisk the egg yolks with the sugar. Pour the hot milk on the sugar-yolks mixture, whisk well, pour this back into the saucepan and cook on low heat, stirring with a spatula until thickened. Remove from heat, pour custard through a sieve and keep 100g aside for the mousse.
3. Make the white chocolate mousse: soak the gelatine in a bowl of cold water. Finely chop the white chocolate with a knife.
4. After 10 minutes, drain the gelatine and squeeze it between your fingers to remove moisture. Incorporate it to the warm custard, then pour the custard onto the chocolate and mix until smooth and creamy.
5. In a chilled bowl, whip the chilled cream until stiff. Fold this whipped cream into the chocolate cream, cover with clingfilm and refrigerate for 1 hour.
6. Wash the mangoes, peel them and finely slice them with a sharp knife. Let them macerate in a dish for 20 minutes with the lime juice and grated zest.
7. Make the coconut croustillant: mix grated coconut with syrup to make a thick paste. Spread this paste between 2 sheets of parchment paper and roll it out as thinly as possible. Deep-freeze for 1 hour until very hard.
8. Peel off the top sheet of parchment paper and bake the coconut croustillant for 20 minutes in a 160ºC oven, checking often so that it doesn’t burn.
9. Use a tablespoon to drop a little white chocolate mousse into a stemmed glass. Place a few well-drained slices of mango on top. Cover with white chocolate mousse and top again with mango slices.
10. Break pieces of coconut croustillant and stick them into the mousse. Sprinkle with passion fruit pulp and seeds, and serve well chilled.