Mango Coulis; Persimmon Chutney - MAGIMIX LE DUO Instructions For Use And Recipes

Persimmon chutney

Makes 400 ml
1 onion
2 large, very ripe persimmon
1 sprig thyme
1 bayleaf
1 tablespoon sherry vinegar
1 tablespoon honey
25 g roast pine nuts

Mango coulis

Makes approx. 300 ml
1 mango
1 tablespoon icing sugar
• Preparation : 5 min • Cooking : 15 min
Wash the persimmons, then remove their tops and
cut the flesh into large pieces. Prepare a persimmon
coulis using the coulis maker. Soften the chopped
onion in butter, then add the persimmon pulp,
thyme, bayleaf, vinegar and honey. Leave to
simmer for 15 minutes, adding the pine nuts at the
end of the cooking time.
This chutney goes well with poultry.
Persimmon coulis is also delicious on its own, with
desserts such as chocolate cake.
• Preparation : 5 min
Peel the mango and remove the stone. Cut into
pieces, then put through the coulis maker. Add a
tablespoon of icing sugar and stir.
Serving suggestion : serve with coconut cake,
exotic fruit sorbet, chocolate tart, etc.
COULIS AND SAUCES
51