Tuesday, November 16, 2010

Mango Carpaccio with Cinnamon

I found this simple mango dessert recipe while leafing through my copy of French Women for All Seasons: A Year of Secrets, Recipes and Pleasures, by Mireille Guiliano. It's the sequel to French Women Don't Get Fat and ripe with simple yet elegant recipes for cooking and living. Most of the recipes are not vegan but they are light and simpler than traditional French cuisine.


Difficulty Level: Facile


What you need:

  • 1 tbsp. sugar
  • juice of half a lemon
  • fresh mint leaves
  • 1/4 tsp. cinnamon
  • 1 1/2 cups mango chunks (unthawed if frozen)
What to do:
  1. Place sugar in a small saucepan with the lemon juice, 1 mint leaf and 1 tbsp. water. Bring to a boil and remove from heat. Stir until the sugar has dissolved and add cinnamon. Let cool.
  2. Place mango in 2 serving dishes and drizzle with the syrup. Refrigerate until you are ready to serve and decorate with mint leaves.  Serves: 2   Bon Appetit!



3 comments:

  1. I wouldn't have thought to put mint, mango, and cinnamon in a dish together, but this looks great! Thanks for sharing, Aimee.

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  2. I love mango and mint. Thanks for sharing another way to enjoy it.

    Ali

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