Buy your mango several days in advance, they are usually on sale green, keep them at room temperature in the kitchen, for example, from 15 days to 3 weeks depending on the maturity of the fruit at the time of purchase.
The vanilla sugar below is a product of Tahiti, but there is extra from Madagascar.
Failing that, use a sachet of classic vanilla sugar or a vanilla pod that you open and scrape.
Peel and cut the mango into quarters, then into brunoise, set aside in a bowl.
Add vanilla sugar, marinate. Then distribute in the bottom of each verrine.
Meanwhile, soak the gelatin sheets in a little water.
Place the milk with the sugar in a saucepan over high heat, mix and bring to a boil.
Pour over the gelatin and mix well, let cool slightly then pour over the mango brunoise.
Refrigerate for a minimum of 6 hours.
Garnish with a few lemon balm or mint leaves.
A creation of Chef Hubert
