Mille-feuille with mango

A dream dessert that puts sun in the meal? Today is the party at home ...


  • For 4 people :
  • 4 sheets of filo pastry
  • 3 mangoes
  • 50 cl of whipping cream
  • 6 c. tablespoon icing sugar
  • 2 tea bags with jasmine
  • 2 tbsp. brown sugar
  • the juice of 1 half lemon
  • peanut oil
  • mint.


For the coulis, boil 1 quart of water. Brew the tea for 10 minutes. Peel a mango, cut in small dice and pour into the infusion with brown sugar and lemon juice. Cook slowly for 10 minutes. Mix, let cool and cool. Place a salad bowl in the fridge. Preheat the oven to 210 ° C (tea 7). Cut a sheet of filo in 12 rectangles. Place them on the hob of the oiled oven. Sprinkle with icing sugar and cook for 4 minutes. Repeat for each cake. Peel and dice the mangoes. Whip cream in the salad bowl and add 2 tbsp. to c. icing sugar when it begins to rise. Overlay 4 sheets of filo then spread a layer of whipped cream with mango dice. Then again 4 leaves, then cream and mango. Finish with 4 sheets sprinkled with icing sugar. Serve with the coulis and a mint leaf.