Fresh mango coulis, pistachio & lemon macarons
Recipe by Chef Hervé · 15 min · Serves 4 · Easy
Hervé's tribute to his life in Bangkok. A Breton crêpe, a coulis of ripe Thai mango, a pistachio macaron for its nutty depth and a lemon macaron for a fresh, zesty finish. Brittany and Siam, on the same plate.
Ingredients
For the crêpes
- 4 Breton crêpes
- 1 tsp salted butter
For the mango coulis
- 1 large ripe mango (about 200 g of flesh), Nam Dok Mai if you can find it
- 1 tbsp sugar
- Juice of half a lime
To finish
- 4 pistachio macarons
- 4 lemon macarons
- A few crushed pistachios (optional)
- A spoonful of whipped cream per crêpe (optional)
Steps
- Get ready. Move the crêpes and macarons from the freezer to the fridge 1 hour before.
- Make the coulis. Blend the mango flesh with the sugar and lime juice until smooth. Keep it in the fridge.
- Warm the crêpes. Melt a little butter in a pan over medium heat and warm each crêpe for 30 seconds per side.
- Fill. Spread a spoonful of coulis over each crêpe, add the whipped cream, crumble one lemon macaron on top, then fold in four or roll into a cone.
- Finish. Drizzle with more coulis, scatter the crushed pistachios and crown with a pistachio macaron.
Serving idea
Served chilled on a hot afternoon, with an iced coffee or a sparkling espresso.
Shop the recipe
- Breton Crêpes — Pack of 6
- Macarons Classic (pistachio, vanilla, chocolate, raspberry)
- Macarons Collection (lemon, salted butter caramel, chocolate, chocolate-raspberry)
Good to know
Our crêpes and macarons are delivered frozen. Keep them at -18°C and move them to the fridge 1 hour before serving: the shell stays crisp, the heart turns creamy.
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