Ingredients for 4 servings
- 2 ripe mangoes
- 80 g (2.8 oz) sugar or brown sugar
- 2 verbena tea bags
- 1 small bunch of mint
- 4 star anise
Recipe: Mango Verbena Broth
Prep
10 min
Rest
2h
Total
2h10
Servings
4 serv.
Step-by-step directions
Peel and cut the mangoes into cubes
Make a syrup with the sugar, star anise, and 50 cl (2.1 cups) of water
Simmer for 10 minutes, add the verbena and let cool
Add the mango cubes and simmer for 2 minutes
Let the broth cool as is in the refrigerator
Chop the mint and add it to the broth
Let rest in the refrigerator for at least 2 hours
Serve very cold in small glasses
Chef Patrick's Comment
A good recipe to make when the mangoes are very ripe and the mint grows in the fields.
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