ingredients

8 sheets of brick
2 ripe mangoes
2 cloves of Bourbon vanilla
40 g cane sugar
20 g of melted butter

Steps

Step 1

Peel and remove the flesh from the mangoes in large dice. Lightly caramelize the cane sugar in a saucepan, add diced mango and split vanilla pods lengthwise. Cook for 15 minutes over low heat until you get a creamy sauce; if necessary, add a few drops of water during cooking. Let cool, remove the pods.

2nd step

Preheat the oven to 180 ° C (tea 4). Cut the edges of the brick of sheets for 8 identical squares. Coat them with melted butter.

Step 3

Place 1/8 of compote along one side of each square, roll them into a cigar shape; fold the ends, making sure they are tight. Squeeze in an oven dish. Bake 10 min. Serve warm with 8 tbsp. to s. of mango coulis (read opposite).

tips

The grain of salt of Babette

For the coulis: mix the flesh of 1 mango, the juice of 1 lime, 2 tbsp. to s. of water, 2 tbsp. cane sugar.