Mango Tuiles

Ease of Preparation: Medium
Yield: 4 servings

Ingredients:

• 2 tablespoons (30 ml) mango purée
• 2 2/3 ounces (80 ml) water
• ¾ ounce (20 g) olive oil
• 1/3-ounce (10 g) flour
• Olive oil, for cooking

Method:

In a bowl, combine the mango puree, water, olive oil, and flour to make a batter.

Heat a splash of olive oil in a non-stick pan over medium heat.

Add 3 tablespoons (45 ml) of the batter to the pan, leave to bubble. Spread around but do not move or stir.

Continue cooking until the tuile is clearly visible through the oil and golden in colour.

Lift and drain the hot tuile and transfer to the back of a small bowl.

Gently press the warm cookie to match the shape of the bowl. Allow to cool completely.

Serve with Saffron Mango Couscous (see recipe) and seared scallops (optional)