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