Mango and Coconut Verrine 

Mango and Coconut Verrine 

A refreshing, tropical layered dessert combining creamy yogurt, sweet mango, and crunchy coconut.

Ingredients

• 2 ripe mangoes
• 200 g natural Greek yogurt or coconut cream
• 2 tbsp icing sugar or maple syrup (adjust to taste)
• 50 g toasted coconut flakes
• Cookie crumbs or granola (optional)

Preparation

1️⃣ Prepare the Mango

• Peel both mangoes.
• Cut the flesh of one mango into small, even cubes and set aside.
• Blend the second mango until smooth to make a puree.

2️⃣ Prepare the Cream Layer

• In a bowl, mix the Greek yogurt (or coconut cream) with icing sugar or maple syrup until smooth and lightly sweetened.

3️⃣ Toast the Coconut

• Place the coconut flakes in a hot, dry pan.
• Toast for a few minutes until lightly golden and fragrant.
• Let them cool completely.

4️⃣ Assemble the Verrines

In serving glasses:

1. Start with a layer of mango cubes at the bottom.
2. Add a thin layer of cookie crumbs or granola (optional).
3. Spoon in a layer of yogurt or coconut cream.
4. Pour a layer of mango puree over the cream.
5. Repeat the layers:
   • Mango cubes
   • Yogurt or cream
6. Finish with a final layer of yogurt or cream on top.
7. Generously sprinkle with toasted coconut flakes.

5️⃣ Chill

• Refrigerate for at least 30 minutes before serving so the verrines are cool and refreshing.