Mango millefeuille

Loosely based on a tapa served in a bar on the Costa Tropical, where mangoes are a popular crop. A ripe, freshly picked mango is a wonderful thing, best served simply. It works really well with soft cheese. The original was stacked millefeuille fashion with goat’s cheese and liberally sprinkled with coarsely grated Parmesan (not a good idea, it swamped the other ingredients). You can either stack or arrange on a plate as here, whatever takes your fancy. We actually like it with Philadelphia, in which guise it could almost be a dessert, but soft sheep’s cheese would work very well too. You can buy reduced balsamic vinegar in Lidl, otherwise it can be made by boiling down (cheap!) balsamic to reduce by 50%. We sometimes use miel de caña instead, which is a type of molasses, a byproduct of cane sugar production.

1 mango, thinly sliced
Soft cheese of your choice (fresh goat’s or sheep’s cheese, cream cheese)
Balsamic reduction (see below)
Caramelised almonds or roasted skinned hazelnuts, chopped
Olive oil (optional)

Arrange the mango and sliced or dolloped cheese (depending on how soft it is) on individual serving plates. Drizzle with balsamic glaze and, optionally, a small trickle of olive oil. Sprinkle with chopped nuts. Done!

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