Mango salad with olive oil, jasmine sauce


  • 6 mangoes
  • 2 passion fruits
  • 200 g of liquid honey from Pyrenees flowers
  • 20 cl of olive oil

For the mango-jasmine sauce

  • 150 g of mango puree
  • 150 g of passion fruit puree
  • 10g jasmine tea


  1. Prepare the mango-jasmine sauce: bring the two purees to the boil, add the tea, cover the pan and leave to infuse for 15 minutes off the heat. Strain and refrigerate.

  2. Mix cold, without emulsifying, the liquid honey and the olive oil. Cut the cheeks of the mangoes and remove balls using a Parisian apple spoon. Marinate these balls in the oil-honey marinade for 1 hour in the fridge.

  3. In 4 glasses, place a circle of mango balls. In the center, add the contents of half a Passion fruit and 3 mango balls. Make a circle of mango balls again against the edges of the bowl.

  4. Serve with the mango-jasmine sauce.

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