A few weeks ago, I was invited to attend an Asian cooking class at the Williams-Sonoma boutique in Carrefour Laval. The 3-course menu, featured here, included Chicken-chive Dumplings with Peanut Sauce, an elaborate Shoyu Ramen and these Mango & Strawberry Spring Rolls for dessert.
Our chef for the evening explained that she wanted to serve something light and refreshing, so she set her sights on a Giada de Laurentis recipe, featured in one of her cookbooks as well as the Food Network. The freshness of the fruit, the nutty crunch of toasted almonds and the coolness of the Asian noodles made for a very pretty if unexpected winter dessert. As a variation, I could totally imagine this recipe without the Pad Thai noodles. But what bowled everyone over was the mint, honey and lime sauce. What a keeper! I’m so using it on all my fruit salads starting now.
When posting my review of the cooking class, I knew that social media peeps would ask for the recipes. So here’s the dessert, just in time to take advantage of Ataulfo mangos which are in season like now. Those you don’t want to miss.
Quelle belle et fraîche idée! Je la retiens pour le temps des fraises.
Je me suis passée le même commentaire, avec des pêches au lieu de mangue, miam.