Tart Mango Leaves with Lemon Juniper Gel

Overview

This vibrant plated dessert brings together three expressions of mango—crisp chips, silky fresh sorbet and bright julienned fruit—balanced by a fragrant juniper–lemon gel. Light, refreshing and beautifully modern, it’s a celebration of tropical flavour with clean lines and gentle acidity.

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Mango Chips

Thinly sliced mangoes are slowly dried at low heat until crisp and translucent. The gentle dehydration intensifies the fruit’s natural sweetness and creates a delicate leaf-like texture that adds height and crunch to the final plating.

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Juniper–Lemon Gel

The gel provides a sharp, botanical accent that cuts through the sweetness of the mango. Juniper berries infuse the lemon juice, and agar sets the mixture into a gel that blends into a smooth, pipeable consistency. It’s refreshing, aromatic and incredibly versatile.

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Mango Sorbet

A simple purée of fresh mango, lemon juice, sugar and syrup creates a vivid sorbet with a naturally bright colour. After resting, the mix is churned and frozen until firm, yielding a clean, fruity scoop that complements the crisp chips and soft mango julienne.

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Assembly & Plating

The dessert is plated with elegance in mind: delicate mango chips, silky dots of lemon–juniper gel, fresh julienne and perfectly cold sorbet. Each component offers a different texture, making every bite layered and refreshing.

Serve immediately for maximum contrast between the crisp chips and the frozen sorbet.

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Tips for Success

• Choose ripe, fragrant mangoes for the most vibrant flavour.
• A dehydrator will give the chips extra crispness with minimal browning.
• Blend the juniper–lemon gel thoroughly to achieve a perfectly smooth finish.

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Nutrition

Approximate nutrition per plated portion: 165 calories, low in fat, bright with fresh fruit and naturally sweetened.

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Comments

Mika: The mango flavours came through so cleanly—loved the contrast of crisp chips and smooth sorbet!

Aaron: The juniper–lemon gel was such an interesting twist. Really refreshing dessert.

Sophie: Super elegant and not too sweet. I’ll try it again with alphonso mangoes next time.

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FAQ

Can I make the mango sorbet without an ice cream machine?
Yes—freeze the blended sorbet base in a shallow tray, whisking every 30 minutes until smooth and ice-free.