Glorious Mango Dessert 03.01.2008

Simple and elegant, especially when served in a beautiful glass dish. Pure mango is probably best, but I’ve also added berries – and cherries – when I’ve had them.


  • 2 large mango
  • 4 tablespoons caster sugar
  • ½ cup water
  • 2 tablespoons Grand Marnier
  • ½ cup dry champagne
  • additional cup dry champagne


Peel the mangoes and cut the flesh into slices. Put the slices into the serving bowl, keeping the stone aside.

Heat the sugar and water until the sugar dissolves - doesn't take long. Remove from the heat and add the Grand Marnier

Scrape any flesh from the mango stones and push the flesh through a sieve over the sugar syrup, so that you get all the juices. Pour the syrup over the mango slices.

Pour the 1/2 cup of champagne over everything and chill in the fridge for at least an hour.

just before serving pour the additional champagne all over.

Serve by itself, or with cream or vanilla ice-cream. If one had classy glass dessert bowls/ martini glasses you could probably serve it like that too.

File under dessert summer

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Susannah eats and edits and reads, and dreams of a vegetable garden with raised beds.

Comments on Glorious Mango Dessert

Virginia on 03 January 2008:

I think this recipe calls for an additional glass of champagne "to drink while preparing".

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