Name: Tart Mango Leaves with Lemon Juniper Gel
Prep time: 1 h
Cook time: 2 h
Total time: 8 h
Yield: 6
Ingredients: 1 piece yellow mango; 1 piece Thai mango; 200 g lemon juice (strained); 3 g juniper berries; 15 g superfine sugar; 5 g agar powder; 200 g simple syrup; 500 g yellow mangoes (fresh); 75 g superfine sugar; 40 g lemon juice; 2 pieces yellow mangoes; 2 pieces Thai mangoes

Mango Dessert with Lemon Juniper Gel

This dessert uses mango in several textures: dried chips, fresh cut fruit, and sorbet. A lemon-juniper gel adds acidity and a light botanical note that helps balance the sweetness of the mango.

Main Components

The mango chips are dried slowly until crisp, the gel is set with agar and blended smooth, and the sorbet is churned after a cold rest. Together, the components give the plate contrast without requiring heavy dairy elements.

Assembly Notes

Use ripe mangoes for the fresh fruit and sorbet.
Dry the chips fully so they stay crisp after plating.
Blend the gel thoroughly before piping.
Serve as soon as the sorbet is plated so the chips keep their texture.

FAQ

Can I make the mango sorbet without an ice cream machine?

Yes. Freeze the blended sorbet base in a shallow tray and whisk it every 30 minutes until the texture is smooth enough to scoop.

Mango Dessert with Lemon Juniper Gel

This dessert uses mango in several textures: dried chips, fresh cut fruit, and sorbet. A lemon-juniper gel adds acidity and a light botanical note that helps balance the sweetness of the mango.