Mango verrine - Andros Chef, professional fruit ingredients

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Mango verrine coconut & tapioca pearls

A creation of Anne Fashauer

Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.


20 verrines

Tapioca pearls with coconut

Tapioca pearls 110g

Semi-skimmed milk 80cl

Coconut puree 40cl

Granulated sugar 80g

Vanilla pod 1

Mango high fruit compote

Our mangoes are lightly cooked for an almost homemade compote finish. Made from 80% fruit, and delicately sweetened for flavor, this high-fruit compote is the perfect ingredient or accompaniment for any dessert.

Discover our products range High fruit compote

Preparation steps

  1. Tapioca pearls with coconut

    Mix the semi-skimmed milk and the coconut puree with the sugar and scraped vanilla bean. Bring to a boil. Add the tapioca pearls and let them cook for 15 minutes over low heat, stirring regularly. Cover with plastic wrap directly on the surface and refrigerate.

  2. Assembly

    Fill the glasses with 130g of tapioca pearls and 75g of mango high fruit compote. Add some fresh mango cubes for decoration.

Our inspirations

Fruits inspire the greatest creatives! Discover these recipes from professionals and awaken your taste buds!

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Manon Faure buffet Fruits de Talent 2024 Cecille Youngs entremets
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Manon Faure buffet Fruits de Talent 2024 Cecille Youngs entremets
Florence Lesage