Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product benefits
- A fresh and light dessert combining the sweetness of mango and coconut with the tangy note of passion fruit.
- Guaranteed quality for 72 hours after defrosting.
- Pre-decorated and ready to use, this dessert can also be served in a verrine for takeaway.
Recipe steps
Step 1
Arrange the Mango Coco Shortbread in the middle of the plate.
Step 2
Poach a nice scoop of lime whipped cream in the centre of the dessert.
Step 3
Place the meringue fingers at a slight angle along the length of the dessert.
Step 4
Place a few cubes of fresh mango and young coriander shoots on top.
Step 5
Finish by Grating some lime zest and spooning a jellied mango-passion juice around the dessert.
Chef's tip
To keep the fingers in place, apply a touch of whipped cream.
