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by Renee Muller | March 30, 2020 | 3 comment(s)

The Mango Dessert That Everyone Has Room For 

Refreshing. Light. Easy to prepare. Pretty. Can be prepared in advance. This mango coulis recipe is a keeper. 

Let’s face it. Yom Tov meals are heavy. Matzos are heavy. A nice refreshing dessert is always welcome. 

We posted our coulis recipe (see here) for Succos and it was such a huge hit we decided we needed a Pesach version. Well, guess what, the Pesach version is just as good. I even served it on Purim to my unsuspecting guests and nobody was the wiser (yup, photoshoot leftovers). 

mango coulis

You can use the original coulis with the berries or, if you don’t use berries on Pesach, prepare this Mango Coulis.

We’re also going to add in some elements from the last two sweet things you saw posted right here on BCP, the crumbs from the apple crumble and meringues!

For the crumbs see ingredients here. Spread crumbs on a baking sheet and bake for 15 minutes.

For the meringues see here. We’re using the mini version for this dessert.

mango coulis

Scroll to the bottom of this post to see which dishes we used in this photo (yup, they’re disposable). 

Mango Coulis
 
Save Print
Ingredients
  • 3 ripe mangoes
  • 2 tablespoons fresh lime juice, or to taste
  • 1 tablespoon sugar, or to taste
Instructions
  1. Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Sauce may be made 2 days ahead and chilled, covered. Sauce may be frozen
To plate:
  1. Place about a half a cup of coulis into one side of a soup bowl or plate. With a spoon, smooth it out. Place a handful of crumbs on the empty side, overlapping some on the fruit coulis.
  2. Garnish with some mint leaves, sliced fruit and mini meringues. (Want to see step by step how we plate this type of dessert? See this post.)
3.5.3226

 

 

 

Blush Coupe Dinner Plate

This is the plate we used as the base.

 

Buy Now

White Coupe Appetizer Plate

The dessert shown above was served on these. 

 

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Related Posts

Flavor Bomb Pesto & Chicken Caesar Salad
Balsamic Dill Salmon
Coulis with Cheesecake Cream

Filed Under: Pesach, Recipes Tagged With: desserts, fruit, gluten free, pareve, pesach, tu b'shvat

Renee Muller

Stylist Renee Muller is a trailblazer in the food and lifestyle styling industry. Her cookbook “Our Table” cookbook debuted in 2016,  setting the bar in cookbook food styling (since then, she's brought her style to many more books!). With her own European upbringing, she’s still getting accustomed to raising American-born kids (and the concept of takeout). You can follow her on Instagram @reneemullerstyling or view her work on her website www.reneemuller.com.

Reader Interactions

Comments

  1. Robin says

    April 5, 2020 at 4:41 pm

    Can I sub lemon juice for the lime juice?

    Reply
  2. Hi says

    January 31, 2021 at 1:17 pm

    If I use frozen mango- 16oz bag- how much sugar do I blend with. Thanks!!

    Reply
  3. R.S. says

    April 25, 2022 at 9:16 pm

    made it again this year with the crumbs – was a hit last year!
    served crumb, coulis and slices of kiwi
    was gorgeous!
    Thank you again!

    Reply

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