At the start of spring, we offer you a seasonal recipe!
Mango on mango in mango, head to head, by chef Stéphane Jégo.
Ingredients : For the marinated mangoes
- 2 mangoes
- ½ bunch of mint
- 1 lime
For the mascarpone cream
- 250g mascarpone
- 50cl of whipped cream
- 1 tablespoon of icing sugar
For training
- 4 teaspoons of roasted peanuts
Cooking the mangoes Cook 2 mangoes cut into small cubes in the syrup at a high boil for 45 minutes then set aside in the fridge.
Mango marinade Marinate the other 2 mangoes with the mango leaves, the lime juice and the zest. To book.
Preparation of the mascarpone cream Whip the mascarpone until smooth. Gently fold in the whipped cream. Add 1 spoon of icing sugar. Book cool.
Preparation of the mascarpone cream
Dress in glasses 1 layer of mango compote
1 layer of light mascarpone cream
1 layer of marinated mango
1 layer of roasted peanuts
Serve with a lemon-orange sorbet.
