Mango, Coconut and Jasmine Verrines

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