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Ingrédients

  • 2 mangues pas trop mures
  • 1 c à soupe de feuilles de bissap
  • 1 gousse de vanille
  • 150g de sucre roux
  • 1 étoile de badiane ou anis étoilé
  • 1 baton de cannelle

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Préparation

  1. Lavez plusieurs fois les feuilles de bissap, ensuite les faire bouillir avec un verre d’eau
  2. Passez au chinois étamine
  3. Fendez la gousse de vanille, grattez les graines avec la pointe d’un couteau et ajouté dans le jus de bissap
  4. Ajoutez le sucre, la badiane et la cannelle et 50 cl d’eau
  5. Portez le tout à ébullition pendant 10 min et réservez
  6. Pelez les mangues et coupez en deux
  7. Prélevez des billes à l’aide d’une cuillère parisienne et réservez
  8. Mettez le reste de mangue dans le sirop
  9. Portez à ébullition et retirez du feu
  10. Laisser macérer pendant 1 heure
  11. Prélevez les mangue à l’aide d’une écumoire
  12. Dressez dans une assiette avec les billes de mangue et le sirop de bissap par-dessus

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