This deliciously fruity and nutty pud is a little tricky to prepare but it’s worth it! The zing of the fruit salad is set off perfectly by the nutty crunch of the caramelised mendiants. It may taste delightfully naughty but it’s actually packed full of vitamins and protein too, so you can indulge your sweet tooth with a clear conscience.
- 200g mangoes
- 210g coconut
- 275g pineapple
- 1g agar-agar
- 60-80g nuts (peanuts, cashews, pistachios, almonds)
- 2 tbsp maple syrup
- 100g dark chocolate
- Vanilla powder
Melt the chocolate in a bain-marie (or in 30-second blasts in a 500w microwave).
2Dice a few pieces of coconut, dip them in chocolate with a toothpick or skewer and place on parchment paper to harden.
3Crush the nuts and toast them for a few minutes in a non-stick frying pan before adding the maple syrup. Caramelise and allow to cool on a sheet of parchment paper.
4Make a fruit coulis by blending 175g pineapple and 2 large pieces of mango. Add water to make the total liquid up to 250g and then add 2 tablespoons of sugar, a pinch of vanilla powder and 1g of agar-agar.
5Put on the heat and simmer for at least 2 minutes (otherwise the agar-agar will not be able to gel).
6Cut the fruit into small cubes and divide them into the moulds or glasses. Add the still lukewarm coulis to the fruit and leave to rest for 1 hour in the fridge until set.
7Unmould (if using moulds) and serve with the caramelised nuts and chocolate coconut chips.