Directions

Let the bio mangoes soak in the juice for 30 minutes.
Mix them until you get a smooth coulis.
Whip up the cream and stir the coulis through it.
Put the mixture in the fridge for a little while.
Put the cream in the puffed cakes with a forcing bag.
Let the chocolate and the cream melt au bain marie.
Stir the butter through it and serve the hot sauce with the puffed cakes.

Tip: you can also use a glass of good rum to soak the mangos in.

Author & Foodstylist: Véronique De Meyer

Photographer: Michel De Meyer