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Gateau de crepes with Mango Sauce

Mango Sticky Rice

Mango Tart & Basil Ice cream

Mango Upside Down Cake

| The Rice | Mango fruit | Mango Sorbet | Extras |



-          3 cups sweet rice

-          ½ cup Sugar

-          2 ½ cup Coconut Milk

-     1 tbsp Salt


   Soake for a day in cold water

   Combine coconut milk, sugar and salt and reserve

      TO MAKE

  Steam the rice in a cheese cloth until cook (10 to 12 minutes) and take off

  Warm up the milk to dissolve the sugar

  Mix together with the rice in abowl, add the salt and cover until needed

  Keep warm on top of oven during service

  This needs to be repeated every 30 to 40 minutes

  This means “don’t make more than needed”



2 portions per fruit

 A & B

2 portions Tasting

  C & D

  Cut the mango as it shows belows.

  Slice it quite thinly and by pushing down with the palm, create a fan.

  Sprinkle some sugar atop the sliced fruit and caramelize it  using a blow torch or under the salamander.




   - 1 kg of The Leftover around the pit & the complement of mango puree

   - 2 fresh lime juice

   - 100 gm (more or less) or sorbet Syrup

 Combine all the ingredients and freeze in ice cream maker



    Crispy Rice 

  Caramelize in a pan with butter and sugar until golden brown and crisp


-          BAMBOO LEAF

-          Reduced coconut milk

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