THE FESTIVAL CARNET
Mango, Pineapple and Passion Fruit Dessert Glasses
Six verrines of mango puree, mango dice and fresh pineapple, with passion pulp, lime and a mint leaf, prepared without cooking.
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Six verrines of mango puree, mango dice and fresh pineapple, with passion pulp, lime and a mint leaf, prepared without cooking.
Prepare the ingredients before starting and follow the indicated dimensions. The shape remains simple so that the result can be achieved in a family kitchen; times are indicative and texture cues prevail.
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The preparation step by step
Choose ripe fruit
Choose a soft but undamaged mango and a fragrant pineapple. Weigh the flesh after removal from the skin and core or hard heart. The amount indicated corresponds to the part actually eaten, not the weight of the whole fruit.
Prepare the material
Wash your hands, the plan, the knife and the board. Prepare six glasses from 120 to 150 ml. Rinse the fruit before peeling and wash the six mint leaves, then gently dry them.
Take the mango
Cut both cheeks of the mango along the core. Remove the skin with a small knife, then weigh 400 g of flesh. Reserve 250 g for a puree and 150 g for the dice; add neither sweet juice nor syrup.
Prepare the pineapple
Remove the skin, eyes and hard central part of the pineapple. Weigh 300 g of net flesh. First cut into 1 cm slices, then into sticks and dice of the same size.
Cut the mango into dice
Cut the 150 g of mango into 1 cm cubes. Put them in a bowl with the pineapple. Mix once with a spoon so as not to crush the most ripe pieces.
Make the mash
Mix the remaining 250 g of mango with 10 g of lime juice for 20 to 30 seconds, until a smooth puree. If there is no blender, crush it very finely with a fork; the texture will be more rustic.
Add the passion
Cut the passion fruit in half and weighs 60 g of pulp with its seeds. Incorporate 40 g into the fruit dice and reserve 20 g for the top. Add the remaining 10 g of lemon juice to the dice.
Assemble the desserts in glasses
Spread the mango puree in the bottom of the six glasses, about 40 g per glass. Add the diced fruit on top with a spoon, without tamping, until you get portions of comparable volume.
Refreshed briefly
Cover the glasses and put them in the refrigerator for 30 minutes. Rest is to refresh, not to gel. Do not prepare these fruits several days before: their juice and texture evolve.
Finish just before serving.
Spread the remaining 20 g of passion pulp over the glasses. Put a small mint leaf on each one. Serve fresh with a small spoon; do not add cream or biscuit if you want to keep the indicated composition.
Conservation. Keep covered at 4 °C maximum and consumes the day of preparation, at the latest within 24 hours. Add the mint to the service. Do not leave the glasses on the table for long.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Weighing before mixing
Prepare the quantities in separate bowls. A replacement of flour, fat or binder changes the texture: keep the formula indicated for this first test.
Observe the result
The dimensions of the mould and the temperature of the ingredients change the setting and cooking. Check the markers described at each step rather than just following the timer.
Questions Before You Start
Is it a detox or slimming dessert?
Nope. These search words are not a proven property of a recipe. These are fresh, portioned fruits, with no promise of detoxification or weight loss.
Is it necessarily light and digestible?
The portion is small and does not contain cream or butter, but the digestive tolerance varies from person to person. Fruits naturally provide sugars; no caloric value has been calculated.
Is this a vegan, raw and lactose-free recipe?
The formula includes only raw fruits and mint, without dairy or egg. An industrial pasteurized puree would no longer be an entirely raw preparation.
Can I choose a fresh and airy dessert without butter?
These verrines meet the desire for a fresh dessert without butter. They are not an abundant mousse: their texture is that of fruit and puree. No foam effect should be expected.
Baking tips for this recipe
- Separately weighs the ingredients of each item to keep the basic and filling quantities separate.
- Prepare containers and utensils before starting mixes to follow the steps without interruption.
- Watch the texture indicated at each step and respects the rest times before service or assembly.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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