I’ve seen so many beautiful fruit roses being made and shared on social media. At first I felt like they were too difficult to even attempt but after seeing some ‘how to’ videos and a friend of mine (Dougie Jones I’m talking about you) insisting that I had to get on board with the trend and try it out myself, I decided to give it a go. So this is my first attempt at a mango rose… and I’m pretty pleased with how it turned out (without wanting to blow my own trumpet)!
A tip I would give is to make sure you have a ripe enough mango. If it’s too under-ripe it’s likely to be quite stiff to roll. So the riper it is the more flexible it should be. You also don’t want your slices to be too thick, mine could probably have been a bit thinner but they luckily worked. I decided to put it on top of a simple chia pudding, as mango chia pudding is a heavenly combination! Obviously you don’t need to make your mango into a rose in order to enjoy this creation and can simply add mango to the recipe, but if you’d like to try a mango rose then why not- if it goes wrong just throw it on top of your pudding, no one has to know!
Mango rose chia pudding with vanilla and honey
3 tablespoons of chia seeds
1 cup of milk (regular, almond, soy, coconut- up to you)
1 tsp of honey
A few drops of vanilla extract
Half a mango
Combine all the ingredients except the mango in a bowl or jar (you can pour it out into a bowl later) and mix well. Cover and place in the fridge overnight or several hours before- overnight gives best results though. Slice your mango half into thin segments from the thin end to the middle and across to the other thin end. Fan out the segments and then from one thin end tightly roll the segments into each other all the way along to the other end and this should make a rose. Carefully lift the rose and place it onto the pudding.
It’s worth watching a YouTube demo for how to make the mango rose