Mango verrine

coconut & tapioca pearls

Ingredients

20 verrines

Tapioca pearls with coconut

Tapioca pearls 110g

Semi-skimmed milk 80cl

Coconut puree 40cl

Granulated sugar 80g

Vanilla pod 1

Assembly

Mango high fruit compote 1 500g

Mango high fruit compote

This mango compote combines generous mango pieces from Madagascar with Alphonso mango puree from India, a benchmark variety renowned for its aromatic intensity. Simply prepared to deliver a homemade-style appearance and texture, it offers visible fruit pieces and a light sweetness. Its rich, authentic ripe mango flavour makes it an ideal ingredient for desserts, verrines, frozen creations and pastry applications.

Discover our High fruit compote product range

Preparation steps

1. Tapioca pearls with coconut

Mix the semi-skimmed milk and the coconut puree with the sugar and scraped vanilla bean. Bring to a boil. Add the tapioca pearls and let them cook for 15 minutes over low heat, stirring regularly. Cover with plastic wrap directly on the surface and refrigerate.

2. Assembly

Fill the glasses with 130g of tapioca pearls and 75g of mango high fruit compote. Add some fresh mango cubes for decoration.

A creation by

Anne Fashauer

Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.

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