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Mango, Coconut and Jasmine Verrines
4 from 3 votes

Mango, Coconut and Jasmine Verrines

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

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 -6
Course: Dessert
Cuisine: International

Ingredients

Mango and Jasmine Compote
  • 300 gms mango pulp fresh or tinned, puréed, 10.5 oz
  • 2 tbsp water
  • 2 tbsp sugar
  • 2 leaves gelatine 4 gms - 0.15 oz
  • jasmine essence to taste
Mango and Coconut Ganache
  • 100 gms white chocolate 3.5 oz
  • 60 ml coconut cream 2 oz
  • 50 gms mango pulp fresh or tinned, puréed, 1.75 oz
  • 1 coconut powder or grated coconut, 2 tbsp
  • 1 lime grated zest only

Instructions

Mango and Jasmine Compote
Mango and Coconut Ganache

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).