Purchase mangoes several days ahead—they're often sold green. Ripen at room temperature in your kitchen for 1-3 weeks, depending on initial maturity.
This recipe features premium Tahitian vanilla sugar (Madagascar extra available). Substitute with classic vanilla sugar or scrape seeds from a vanilla pod if needed.
Peel the mango, cut into quarters, then dice finely into brunoise. Reserve in a bowl.
Stir in vanilla sugar and marinate briefly. Divide evenly into the bottoms of serving glasses (verrines).
Meanwhile, soak gelatin sheets in cold water until soft.
In a saucepan, combine milk and caster sugar. Heat over high, stirring until boiling.
Remove from heat, add drained gelatin, and stir until fully dissolved. Cool slightly, then pour over mango layer.
Refrigerate for at least 6 hours to set.
Garnish with fresh lemon balm or mint leaves before serving.
A signature creation by Chef Hubert
