Rose of Mango with Spicy Sesame Ring, Chiu Chow Chilli Oil and Plum Sauce By Danny Jansen
Lee Kum Kee

Rose of Mango with Spicy Sesame Ring, Chiu Chow Chilli Oil and Plum Sauce By Danny Jansen

Serves 4
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What a beautiful dessert inspired by TV Chef Danny Jansen. Here we have an easy to follow guide so you can recreate your very own artistic pudding at home. This beautifully presented dish doesn't require technical abilities, honest! Give it a try for yourself.


For the Sesame Ring
100g white sesame seeds
220g white caster sugar
For the Stuffing
2 Mangoes
For the Mango Anglaise
175ml double cream (at least 40% fat)
40g sugar
3 egg yolks
For the Vanilla Whipped Cream
200ml whipped cream
25g vanilla sugar


1 For the Sesame Rings
Roast the sesame seeds in a dry pan until golden. Set aside.
2 Heat oil Chiu Chow Chilli Oil in a pan, then immediately add the sugar and caramelise for about 6 minutes.
3 Add the sesame seeds and pour the caramel onto the baking paper. Place another piece of paper on top and roll out into a thin slice.
4 Remove the top baking paper. Cut the caramel directly into 4 bars when it is still warm and place the bars around the cutters.
5 For the Mango Anglaise
Bring the double cream, Plum Sauce and 1 Tbsp of sugar to boil.
6 Beat the remaining sugar with the egg yolks. Pour the hot mixture into the egg yolks while stirring.
7 Pour everything back into the pan and cook for 3 minutes on low heat. The mixture is good if it sticks to a spatula.
8 Assembly
Place the sesame rings in the centre of the plates. Peel the mango, de-seed and cut the pulp from the stone.
9 Cut the flanks into crescent-shaped thin slices approximately 1mm thick.
10 Place the slices around the ring so that a kind of rose is formed. Spoon the vanilla whipped cream around the rose.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.