Mango Kulolo Terrine



Photo by Aaron Feinberg
Editorial Note – The recipes presented within this department, Cooking Fresh are without directions and measurements. Here is a quote from chef Adam Watten that will help guide you.
“My hope was that I could translate the process of approaching food this way to print. By doing so, my thought was that we could teach people to look at the cooking process differently. They now have to be much more engaged and open to the concept that cooking can be more than a repetitive process. They assume more of a role in the act itself. It becomes an intimate experience and adds another level of excitement to making a meal. It helps create awareness of our time and place here in Hawaii. The recipes do require some knowledge of cooking. I think that most of your readership will have the ability to make any of those dishes. By showing people this method we can hopefully empower them to eat this way. I believe that it’s good for our small local producers, our health, and our collective well-being.”
Course: Dessert
Author: Adam Watten


  • Knife
  • Terrine Mold
  • Dehydrator
  • High-Speed Blender
  • Nonreactive Saucepot


Mango Kulolo Terrine

  • Mango (Ripe)
  • Kulolo
  • Ice Cream
  • Banana
  • Vanilla Sugar

Breadfruit Crumble

  • Breadfruit (Roasted And Dehydrated)
  • Turbinado Sugar
  • Cacao Nibs

Barbados Cherries

  • Cherries
  • Sugar (1 Part)
  • Honey (1 Part)
  • Water (2 Parts)


Prepare Mango Kulolo Terrine.

  • Clean mango from skin and seeds and cut it into 2”x1” pieces.
  • Cut Kulolo and bananas into 2”x1” pieces.
  • Season mango and banana with vanilla sugar.
  • Line a terrine mold with plastic wrap, layer fruits, compress.
  • Cook terrine in a water bath at 300F for 40 minutes.
  • Chill and compress the terrine overnight.
  • Remove from mold, slice, and brulée.
  • Serve with fresh mulberries and kaffir lime leaf.

Prepare Breadfruit Crumble.

  • Roast breadfruit whole then remove skin and seeds when soft.
  • Dice small and place in a dehydrator, dehydrate until completely dry.
  • In a high-speed blender mix equal parts breadfruit, cacao, and sugar, reserve for later.

Prepare Barbados Cherries.

  • Place sugar into a non-reactive saucepot.
  • Add water until it’s a “wet sand” consistency.
  • At medium heat cook sugar until light brown.
  • Quickly add water to stop the cooking process.
  • Add honey and heat until dissolved.
  • Place in a canning jar with a lid in fridge overnight.


  • Plate breadfruit crumble.
  • Add terrine on top of the crumble.
  • Decorate with cherries.
  • Serve and enjoy!