0 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 – 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
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).