Grand-Manier Mango Pudding

'Peel, cut, and seed the mangos in a longitudinal direction (in two parts)'

'Make use of the pulp from the mango pit to liquidize later'

'Create a syrup with 300g of sugar, white wine, and butter'

'Take the mangos, cut them into fan shapes, and add them to the syrup'

'Flambé with Grand-Manier liqueur'

'After cooking, remove the mango pieces and add the blended pulp from earlier in a blender, making a pudding'

'Cook the raisins in red wine with sugar, letting it reduce to half'

'Chill and add condensed milk.'

'Serving suggestion: place the red wine syrup and raisins at the center of the plate'

'Then, surround with the mango pudding'

'Place cooked mango on top of the red wine syrup and decorate with whipped cream and mint sprigs.'