I’ve been thinking of a tropically-driven recipe for a little while now, I suppose in the hopes it will spur warmer weather, and I gave the DFK nation on Facebook and Instagram the option to choose between pineapple and mango for my next recipe. As you can surmise from the title, mango won out (it got me to thinking of a pineapple post for sometime in the future, though)!
I immediately thought to pair the mango with a yogurt component and throw it all in a glass, something perfect to enjoy outside in beautiful weather, both in flavor profile and serving vessel.
For those curious, a “verrine”, which is French for “glass” is a broad pastry category that technically includes any dish served in a glass. These days they almost resemble entremet – several textures and flavors – simply contained in a glass instead of served as a cake.
This recipe is actually very simple to execute and it’s just the sort of thing I think works well for parties and gatherings. They can be made ahead of time and kept chilled, the recipe produces a lot of servings at once, and a verrine always looks like a lot more work than it actually is. The fact that this is a pretty tasty recipe doesn’t hurt, either.
Cheers – Chef Scott