Layers of gold, red, white and green,
sweet berries, luscious mango, rich coconut cream,
all together create Strawberry Mango Verrine.
It makes you feel special, a person of class,
when you eat your dessert with a spoon in a glass.
Piled tall and stately
you’ll say it’s most tasty.
And easy to make in summer and spring
with fruits of the season and whipped coconut cream,
a most light and delicious Strawberry Mango Verrine.
I couldn’t help myself. Just saying the name and hearing the rhyming verrine and cream set my poetry juices in motion. A fitting introduction to a recipe with “fluid proportions.” And a dessert that looks and tastes like poetry in a glass.
The French word for a glass is verre. With the word verrine describing individual servings of appetizers and most especially desserts served “in a vertical manner in a glass.” So many delicious possibilities.
Make verrines in small, transparent glasses. Go for beautiful colors, harmonious flavors, contrasting textures and creative presentations.
- Soft, creamy textures with something crunchy.
- Sweet, tart and even slightly bitter (i.e., chocolate, matcha) flavors that work well together.
- Contrasting or complimentary colors in both deep and/or muted tones.
- Sliced, puréed, diced and/or whole fruit.
Change up your verrine with whatever fruit’s in season, ripe and colorful. Replace the mango purée with apricot or a fruit compote or a Chunky Raspberry Sauce. Consider lemon curd or chocolate mousse for or with the coconut cream. Crumble your favorite cookies, granola or even toasted pistachios or shredded coconut for crunch.
Whipped coconut cream
I had no idea how lusciously rich and thick whipped coconut cream becomes. Tasting lightly of coconut, whipped coconut cream makes an excellent contrast in texture and color in the verrine. With many health benefits accompanying its luscious flavor, coconut cream’s a most excellent non-dairy option.
Before whipping the most luxurious Whipped Coconut Cream, place a can of full fat coconut milk either in the freezer for 20 minutes or in the refrigerator overnight. Chilling separates the cream in the can from the liquid.
I’ve tried two different brands. For me, Thai Kitchen Organic Coconut Milk worked the best of the two. It quickly became luxuriously thick and delicious whipped coconut cream. While the other brand (Natural Value) tasted wonderful, it looked a bit curdled and didn’t hold its soft peaks for very long. Though I haven’t tried it, I understand that Trader Joe’s has a canned coconut cream that whips up beautifully.
Peeling a mango the easy way
Perhaps you already know about this easy way to peel mangoes. I only learned of this technique about a month ago. And, only tried it for the first time when making this Strawberry Mango Verrine. It definitely works, and with no waste. The only down side is that the peeled mango looks a bit little scruffy. No problem when making mango purée.
- You’ll need a glass and a knife.
- First you cut the fruit along both sides of its pit.
- Then you simply place the rim of a glass where the skin meets the fruit.
- Gently and firmly push the mango down the side of the glass. The skin peels off in one piece.
Join me in June’s Healthy Cooking Class—just two seats remaining
Here’s your opportunity to enjoy a Strawberry Mango Verrine with Whipped Coconut Cream for dessert. You’ll also learn new recipes, fresh ideas, tips and techniques for easy summer entertaining.
Easy Summer Entertaining
Bozeman, MT, Saturday, June 13, 10-30-2:00
- Muhammara (Boldly Flavored Roasted Red Pepper Dip/Spread)
- Squash Ribbons and Fennel Salad with Red Quinoa & Feta
- Slow Roasted Wild Salmon with Garlic Scape Pesto
- Fresh Strawberry Mango Verrine with Whipped Coconut Cream
- Agua de Jamaica (Hibiscus Cooler)
The 3 ½ -hour class includes lunch. $65 per person, payable upon registration.
Register today as space is limited
For more information and to register, send me a comment in the “Leave a Reply” box below or email me: Janice@EverydayHealthyEverydayDelicious.com
Before whipping the most luxurious Whipped Coconut Cream, place a can of full fat coconut milk either in the freezer for 20 minutes or in the refrigerator overnight.
Bright green Matcha Almond Shortbread cookies bring color and crunch to Strawberry Mango Verrine. For easy entertaining, you can prepare the individual parts in advance. Though, to keep the cookie crumbs crunchy, assemble the Strawberry Mango Verrine just before serving.
Vegan, dairy and gluten-free.
Makes 4 or more verrines, depending glass size Printer-Friendly Recipe
Active Time 30 minutes
Total Time 30 minutes, or more if you include baking the cookies
¾ pound fresh strawberries
1 ¼ large, ripe mangoes (1 pound each or the equivalent)
1 can full fat coconut milk
1 tablespoon pure maple syrup
½ teaspoon pure vanilla extract
5 Matcha Almond Shortbread cookies, crumbled
- Rinse and drain the strawberries. Set aside enough whole strawberries with stems for garnishing each verrine. Thinly slice the remaining strawberries. Separate the middle slices from the end slices.
- Peel the mangoes. Dice a fourth of one of the large (1 pound) mangoes. Set the diced mango in a small bowl. Purée the flesh of the other large mango. You’ll need 2 cups of mango purée. Taste. If you prefer it sweeter, stir in a little organic sugar or honey. If you prefer the flavor brighter, add a squeeze of fresh lime or lemon. Set aside.
- Whipped Coconut Cream. Separate the cold coconut cream from any liquid in the can. Store the liquid in the refrigerator for another use. Place the coconut cream in a medium bowl along with the maple syrup and vanilla. Use a mixer to whip the coconut cream until it forms peaks, about 3 minutes.
- Assemble the verrines.
a. Place 3 tablespoons mango purée in the bottom of each glass.
b. Top with 1 ½ tablespoons of whipped coconut cream.
c. Sprinkle crumbled cookies around the top edge of the coconut cream.
d. Stand up 5 of the largest middle slices of fresh strawberries around the glass.
e. Halve the remaining sliced strawberries. Toss them with the diced mango. Fill the center of each glass with this fruit.
f. Place a spoonful of whipped coconut cream on top of the fruit.
g. Drizzle the remaining mango purée across the coconut cream.
h. Sprinkle crumbled cookies around the outer edge of the glass.
i. Garnish with a whole strawberry and serve.