Très mangue – Papillote de mangues trois façons

It’s the season for those gorgeous keitt mangoes, so nothing better that using seasonal fruits. They only last for a couple of months so don’t miss on that. You will recognize them because they’re very large, and whose skin remains green even when ripe. They’re so large that I used one for this dessert. I made some mango vinegar and wanted to experiment its use in different preparations. This turned out really well. The warm and soft mango is topped with mango coulis and diced mango with Poivre la Luna.

Poivre La Luna is a pepper from Madagascar with a vanilla and cocoa aroma that a friend of mine brought me from France. It’s a mild pepper but very aromatic that you can use on fruits, and seafood. I was reading about it and apparently it’s unknown to chefs in America, whereas chefs in France refuse to use something else. I guess, it’s worth a try. Madagascar was a French colony, so we got a lot of their wonderful products exported to France.

This can be a snack, a treat, a dessert or whatever suits you. It was my dinner one of those nights, and perfect for when you need something light yet delicious. You can substitute Greek yogurt with vanilla whipped cream, to make it more like a dessert and less of a snack.

For the mango papillote

  • 1/2 keitt mango sliced
  • coconut sugar (to taste)
  • vanilla bean powder
  • 1 tbs pistachios, toasted
  • Greek yogurt or whipped cream

For the mango coulis

  • 1/3 mango
  • 1 tsp mango vinegar (optional)
  • sugar of your choice to taste (stevia, coconut sugar, etc…)
  • 1/2 tsp orange blossom water

For the mango salad

  • 1/4 (about 2 tbs) finely diced mango
  • 1 tsp lime juice
  • 1/2 tsp coconut sugar
  • 1/2 tsp Poivre la Luna


For the papillote

Pre heat oven at 380F. Using parchment paper, cut a circle of about 25 cm diameter. Place cut mango on one half of the circle. Add coconut sugar and vanilla bean powder. Fold the other half of the circle on top of the mangoes and start sealing the border all around.

Place in the oven and cook for about 15-20 min. Remove from oven and let it cool a bit.

For the mango coulis

Place mango and sugar in a blender and mix until smooth. Add mango vinegar and orange blossom water and mix well.

For the mango salad

Mix mango and lime juice and place in the refrigerator until ready to use. Add Poivre la Luna at the end, when ready to serve.

When the papillote is ready, remove from oven. Cut the top part with scissors to open it. Let it cool a little.  Add mango coulis, then add a spoon of yogurt and top it with mango salad and pistachios.