4 small mangoes 50 grams of salty butter
- dragées
- 1 pink grapefruit 1 soupspoon of honey of lavender
- a vanilla pod of Tahiti
In a wide pan and on very light fire, gild by turning them 40 minutes to a bottom of salty (generously vanilled) butter the bald and whole mangoes.
Reserve them in a dish of service by strewing them with some boorishly crushed dragées.
Pour into the jumper of cooking the juice of a pink grapefruit, a soupspoon of honey of lavender and add some chiselled leaves) of mint,Let shiver and slightly reduce this small sauce, serve it syrupy by recovering every fruit on the dish of service.
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