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June 2022 – Recipe of the month


Why not try this delicious summer dessert…

Alfonso mango brulé, coconut crème fraiche with bergamot zest and tajin



2 ripe Alfonso mango

200g caster sugar

200g coconut crème fraiche

1 x bergamot

1 tsp tajin seasoning


  • Gently peel mango.
  • Following the line of the stone cut each side off in one piece.
  • Lay mango pieces on a tray and sprinkle each with 50g of sugar.
  • Using a blow torch or grill, melt tops of mango until all the sugar has turned to caramel, allow to cool slightly.
  • Place a piece of mango on the plate followed by a spoon of the crème fraiche.
  • Zest some bergamot onto the mango and crème fraiche.
  • Sprinkle ¼ tsp of tajin over the mango and crème fraiche.
  • Garnish with fresh wood sorrel or baby mint leaves.

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