This dish is an evolution of a dessert I first created in 2004 whilst working at a two Michelin starred restaurant in England called The Vineyard at Stockcross. At that time, I liked the idea of combining mango, coconut and cucumber to make a dessert that was unusual and very refreshing. Now that I am back In Australia with summer approaching, this new version of the dish makes more sense than ever!

Mangos are an icon of the Australian summer, and when combined with coconut, avocado, blueberry and lime, make for an interesting and delicious end to a meal. There are several components in this dish, but it’s not a difficult dessert to pull off. Most of the work can be done well ahead of time and the end result is well worth it.

Mango Foam
Dressed Cucumber & Avocado
Lime jelly
Coconut Sago
Blueberry Granita
Fresh Blueberries
Fresh Mango


Mango Foam
300g mango purée
120g sugar
150g water
Juice of 2 limes
3 gold gelatine sheets

  • Soak gelatine leaves in cold water
  • Mix remaining ingredients and warm gently
  • Add the drained gelatine leaves and stir until dissolved
  • Pour into a siphon (cream whipper) and charge with 2 N20 bulbs
  • Shake well and place upright in the fridge to set
  • Remove from the fridge every 30 minutes and shake well; this helps to create a more stable and aerated foam
  • Should be made at least 6 hours in advance for best results
  • Take out of the fridge and shake well before serving.

Lime Jelly
50g sugar
50g lime juice
100g water
2 gold gelatine sheets

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  • Soak gelatine leaves in cold water
  • Mix remaining ingredients and warm gently
  • Add the drained gelatine leaves and stir until dissolved
  • Pour into a container and leave uncovered in the fridge
  • Allow 4 hours setting time

Dressed Avocado & Cucumber
Cut avocado and continental cucumber into small pieces just before serving.
Dress with lime juice, lime zest and a little icing sugar.

Coconut Sago
150g sago
400g coconut cream
Sugar to taste

  • Bring 3 litres of water to the boil
  • Add the sago and boil until soft (approximately 35 minutes); make sure you stir often to prevent the sago from sticking to the bottom of the pot
  • Drain and rinse, then add the coconut cream and sugar to taste
  • Pour into a shallow tray and leave to cool at room temperature
  • Place in the fridge to firm up
  • Adjust the consistency with more coconut cream if required

Blueberry Granita
800g frozen blueberries (defrosted overnight in the fridge)
150g sugar
Juice of 2 lemons

  • Blend the blueberries, sugar and lemon juice
  • Pass through a fine sieve and adjust sweetness/acidity to taste
  • Pour mixture into a container and freeze solid; allow 24 hours
  • Remove and chop roughly before blending in a food processor; alternatively, chop the granita by hand.
  • Return to the freezer for at least 2 hours before serving


  • Take serving glasses or bowls (preferably shallow and wide) and ½ fill with coconut sago
  • Add scoops of lime jelly, the dressed avocado, halved blueberries and fresh mango
  • Top with blueberry granita then cover with mango foam
  • Serve immediately