Go Back
–+ servings
Print
Mango, Coconut and Jasmine Verrines

Mango, Coconut and Jasmine Verrines

A refreshing tropical dessert: Mango, Coconut and Jasmine Verrines!

Course Dessert
Cuisine International
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 -6
Author Recipe adapted from Un déjeuner de Soleil

Ingredients

Mango and Jasmine Compote

  • 300 gms – 10.5 oz. mango pulp fresh or tinned, puréed
  • 2 tbsp water
  • 2 tbsp sugar
  • 2 leaves 4 gms – 0.15 oz. gelatine
  • Jasmine essence to taste

Mango and Coconut Ganache

  • 100 gms – 3.5 oz. white chocolate
  • 60 ml – 2 oz. coconut cream
  • 50 gms – 1.75 oz. mango pulp fresh or tinned, puréed
  • 1 or 2 tbsp coconut powder or grated coconut
  • 1 lime grated zest only

Instructions

Mango and Jasmine Compote

  1. Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft.
  2. Heat the mango pulp with the water and sugar and mix until the sugar dissolves. Take it out of the fire, squeeze the excess water from the gelatine sheets and add them to the hot mango pulp. Mix well until completely incorporated.
  3. Add the jasmine essence and stir.
  4. Pour the compote into the verrines/shot glasses and freeze for 1 hour.

Mango and Coconut Ganache

  1. Melt the white chocolate in a double boiler (or in the microwave).
  2. Heat the mango pulp with the coconut cream and when it’s hot, slowly pour it over the melted chocolate. Make sure you mix well while doing this, so you get a smooth cream.
  3. Add the grated lime zest and the grated coconut. Mix well and keep it aside to cool down.
  4. When at room temperature, pipe it on top of the mango and jasmine compote with a piping bag.
  5. Decorate with some cachous and serve.

Recipe Notes

The original recipe advised to prepare the ganache the previous day and keep it in the fridge. I did so and the ganache hardened! So, if you want a creamier ganache, do not put it in the fridge and serve it at room temperature (as per the above instructions).