Mango ‘millefeuille’ with dulce de leche caramel slice and white chocolate sorbet

Layers of mango jelly and dulce de leche sponge make this decadent dessert a sweet treat. This recipe was used by Shelina Permalloo, the 2012 winner of Masterchef.

delicious pastry filled with mango jelly and dulce de leche


For the mango ‘millefeuille’

  • 2 sheets leaf gelatine
  • 200g/7oz sugar
  • 100ml/3½fl oz water
  • ½ tsp rosewater
  • 2 fresh magoes, peeled, stones removed, flesh sliced thinly using a mandolin

For the white chocolate and rum sorbet

  • 100ml/3½fl oz milk
  • 250ml/8fl oz water
  • 100g/3½oz good-quality white chocolate buttons
  • 1 vanilla pod, seeds scraped out using the tip of a knife
  • 25ml/1fl oz white rum

For the strawberry coulis

  • 100g/3½oz ripe strawberries, hulls removed, chopped, plus 4 extra, to serve, sliced and fanned out
  • 100ml/3½fl oz raspberry liqueur
  • 100g/3½oz sugar
  • 200ml/7fl oz water

For the dulce de leche slice

  • 200g/7oz dulce de leche
  • 2 free-range eggs
  • 60g/2½oz plain flour
  • 10g/½oz baking powder
  • 65g/2¼oz butter
  • 1 tbsp golden syrup
  • ½ tsp ground ginger
  • ½ tsp mixed spice
  • ½ tsp ground cinnamon
  • small punnet mint leaves, to serve

Preparation method

  1. For the mango ‘millefeuille’, line an 8cm/3¼in-deep, square baking tin with baking parchment.
  2. Soak the gelatine leaves in a bowl of cold water for 5 minutes, or until softened.
  3. Bring the sugar and water to the boil in a pan, stirring well to dissolve the sugar. Continue to boil for 5-10 minutes to make a light sugar syrup. Stir through the rosewater. Drain the gelatine leaves, squeeze to remove any excess water, then stir them into the sugar syrup until dissolved (this will help it set to a jelly).
  4. Arrange the mango slices in the prepared baking tin. Pour over the jelly mixture. Set aside to cool, then chill in the fridge until set.
  5. Meanwhile, for the white chocolate and rum sorbet, bring the milk and water to a simmer in a saucepan. Add the white chocolate buttons and stir until melted. Stir through the vanilla seeds.
  6. Remove the pan from the heat and set aside to cool. Once cool, stir in the rum.
  7. Transfer the mixture to an ice cream machine and churn for 30 minutes, or according to the manufacturer’s instructions. Once churned, freeze until firm. (Alternatively, if you don’t have an ice cream machine, transfer the custard mixture to a metal or plastic container, set aside to cool, then freeze, stirring the semi-solid mixture with a fork at regular intervals, to break up any lumps.)
  8. For the strawberry coulis, heat all of the strawberry coulis ingredients in a saucepan over a low heat. Continue to cook for 25-30 minutes until the fruit has broken down and the mixture has thickened. Stir regularly so it doesn’t catch on the bottom.
  9. Strain the mixture through a fine sieve, then decant into a squeezy bottle. Set the coulis aside until needed.
  10. For the dulce de leche slice, preheat the oven to 150C/300F/Gas 2. Grease a 15cm/6in cake tin with butter and line with baking parchment.
  11. Mix all of the dulce de leche slice ingredients together until the mixture is smooth and well combined.
  12. Pour the mixture into the prepared cake tin and bake for 20-25 minutes, or until a skewer inserted into the centre of the sponge comes out clean. Turn the sponge out onto a wire rack and set aside to cool.
  13. To serve, carefully turn out the mango ‘millefeuille’ and cut into four rectangles. Place one rectangle at the far right of each of four rectangular plates.
  14. Carefully squeeze 3 lines of strawberry coulis at the far left of the plates. Top the lines with a fanned-out strawberry.
  15. Using a cookie cutter, cut 6cm/2in rounds from the dulce de leche sponge. Place one round in the centre of the plates and top with a scoop of the coconut and rum sorbet. Garnish the plates with the micro mint leaves.

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Read our full, in-depth dulce de leche article here, for more information and recipe ideas