Gratin à la Mangue (Mango Gratin) is a traditional Senegalese recipe for a classic dessert of cubed mango baked in a home-made vanilla custard before being served with a dusting of cinnamon. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Sweet Millet Porridge (Mango Gratin).
Separate the egg then place the egg yolk in a saucepan with the sugar, flour and milk. Whisk to combine then place on the hob and gently bring to a boil, stirring constantly. Cook the custard mixture for 5 minutes then take off the heat and beat in the vanilla extract then set aside to cool.
Wash and peel the mangoes, remove the pits then cube the flesh. Butter a baking dish and scatter in the mango pieces. Beat the egg white in a clean and dry bowl until stiff and glossy. Gently fold into the vanilla custard.
Pour the custard over the mangoes then transfer the dish to an oven pre-heated to 180°C and bake for 10 minutes, or until the custard is set.
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