Recipe n°14: Verrine Mango Coconut and Chia Seeds

Difficulty : Easy
Cost : Economic
Number of servings: 12 verrines

Hey , if you want to treat yourself and yourself with a dessert full of freshness and pep, then this mango and coconut verrine recipe is perfect.

Let's bring some exoticism and color to the table. Whether it's for you or to entertain friends or family, wow them with a super simple and colorful recipe.

In addition to being simple to make and delicious, it is also balanced to please you all year round. We decided to incorporate chia seeds because in addition to the essential nutrients they provide (see the article by our dietitian, Flora Massanella, on chia seeds), they will add a little texture in the mouth and visually will bring a little contrast to the coconut cream.

Come on, as usual, put on your most beautiful apron and follow Stéphanie in the kitchen to easily make this recipe for mango verrine and coconut cream with chia seeds.

Ingredients for this recipe:

40cl coconut cream
3 tablespoons Ecoidea chia seeds
1 tablespoon grated coconut
1 tablespoon agave syrup
2 very ripe mangoes
Juice and zest of one lime

Material:

Mixer

Time :

The day before: 5 mins
Preparation: 10 mins.
Rest: 2 hours.

Step :

The day before, mix the chia seeds in the coconut cream and add the grated coconut.
Cover the bowl with a Bee Wrap or a plate and put in the fridge.
The next day, peel and cut 1 mango into small cubes.
Blend the 2nd mango in a food processor, incorporate the agave syrup and the lime juice. The mixture should have the texture of compote.
For the assembly, put the small mango cubes in the bottom of the verrines.
Pour the mango compote on top.
Add the chia seed and coconut cream mixture.
Add mango cubes on top and sprinkle with lime zest.
Refrigerate for about 2 hours before serving.
To be enjoyed chilled – bon appetit

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