Mango lasagne

A great late summer dessert that is not too sweet. The pairing of ice cold mango with fromage frais and the spice of green peppercorns is wonderful on the palate.

Mango tuiles

2	Mangoes, slightly under ripe (Main)
1 pinch	Icing sugar

Mango sorbet

4 large	Pears, ripe
400 g	Caster sugar
500 ml	Water
2	Limes, finely grated zest

To assemble

400 g

Fromage frais

Directions

1. To make the tuiles, peel the mangoes and, using a mandolin, slice finely. You will need 12 slices for 4 people. Lay the mango slices on greased baking paper and dust with icing sugar.
2. Pop in the dehydrator and dry until crisp or turn the oven to its lowest setting and dry overnight.
3. To make the sorbet, peel and deseed mangoes. Place all ingredients in a blender or food processor and blend until smooth. Churn in an icecream machine.
4. Hang the fromage frais in a tea towel to remove the excess water. Smooth the fromage frais with a spatula in a bowl then place in a piping bag.
5. To assemble lasagne, place a mango tuille down on the centre of the plate, pipe dots of fromage frais to completely cover the tuille. Place another tuille on top then spoon on the mango sorbet. Place another tuille on top of the sorbet to complete the lasagne.
6. Garnish with more fromage and sorbet. Jazz it up with fresh and freeze-dried berries, and a crack of green peppercorn.

Note

Fromage frais can be hard to find but Masion Veron in Newmarket, Auckland, stocks it. If you can’t get any I have made this recipe with natural Clevedon buffalo yoghurt.