When I’ve had a salty, garlicky, msg spiked meal in some Chinese place off the Arc de Triomf, there is nothing I crave more, then a refreshing dessert from Tasmango.
Chinese food is not known for its dessert offerings. Meals are rounded off with wedges of refrigerated oranges or piles of melon. The palette asks for fresh and cooling things, a sorbet could work but for me, it’s the mango with shaved coconut ice, basil seeds, jellied coconut. “Black pearl with smoothie” they call it. “The most fun you can have in a dish” is what I would go for.
I’m sharing one with a friend, wishing I hadn’t offered to share one with a friend. The basil seeds are squeaking against our teeth.
“It’s kind of weird though? Texture wise?” she comments. “Catalan people would freak.”
“Are these the same Catalans I see who eat snail stew, won’t say no to a bit of offal and love a good head and foot stew?” I asked raising an eyebrow.
The thing is, you won’t see any locals in here. You won’t even see anyone in their thirties. The place has a steady stream of young Asian customers, young enough that their mobile phone cover might have cat ears.
The desserts come in lurid green dishes, the napkins are post-it note yellow. They make bubble waffles and you can have ice cream, chocolate sauce, strawberry sauce and confetti and chocolate sprinkles and whipped cream and you can keep going because when you are twenty you haven’t learned to do anything in moderation.
Not for me though, for me, I love the textures and temperatures of the basil seed dessert. Sometimes I am tempted to go for the sweet adzuki beans or the sticky rice but mango and basil seeds always win.
C/Ronda sant pere 64,
08041 Arc de Triomf