Crispy mango cushions with poached pineapple and saffron carpaccio and coconut sorbet

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About

I discovered samoosas when I came to South Africa, and I was immediately addicted to them. Mrs Osman, whose family owned a corner café in Wynberg, made mouth-watering meat, vegetable and curry samoosas. During my first six months in the country I ate them every single day. I love the taste, but I also love the shape and the way they are folded. I have always had it in mind to do a recipe involving samoosas. Since it ended up being a dessert with fruit, I couldn’t really cal