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Dessert is much more than a gastronomic custom. It is an important complement that adds satisfaction to the dinner. In addition to the pleasure it generates, dessert has a rich history that explains why it is so common to close dinner with something sweet.

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The origin of dessert

The first thing we can say is that the tradition of eating dessert is not new. Different historians place it in ancient Greece and Rome. The famous Roman banquets used to include fresh fruits, honey and nuts to end the meal. They were primitive desserts that not only added a sweet taste but also helped people digest the copious dinners better. 

Later, during the Middle Ages, desserts evolved into more complex elaborations. This was related to the incorporation of spices and sugar brought from the East. 

Later in time, the Renaissance saw desserts acquire an even greater sophistication that would lay the foundation for the desserts we know today. In France, for example, refined cakes and pastries emerged, thanks to the advancement of pastry making. In addition, the term “dessert” comes from the French “desservir”, which means “to clear the table”. This illustrates how dessert was understood as a way of “closing a dinner”.

Then, starting in the 17th century, the incorporation of cocoa substantially revolutionized the world of desserts, giving rise to chocolate preparations that would become a worldwide emblem.

Why do we eat desserts?

Besides being a historical tradition, several studies show that the human body prefers sweet flavors after a full meal. This is related to evolutionary biology, because sweet foods were a quick source of energy. 

At the same time, the desire we humans have for desserts is also related to serotonin, which is a hormone that regulates happiness and mood. Sweet flavors stimulate the production of this hormone, which produces pleasure and well-being. 

Desserts at Morgan's Mango: a unique experience

At Morgan's Mango, desserts are a celebration of tropical flavors. One of the great favorites is the Key Lime Pie, based on the recipe of Maria who, 20 years ago, combined the tangy freshness of key lime with a creamy layer of white chocolate mousse. It is one of the restaurant's favorite desserts, as this testimonial from Lori V. indicates:

 
Food is excellent, atmosphere excellent. They have lobster nights always a huge hit. I had fish special that melted in my mouth so good. Never disappointed eating here and you have to try the Key Lime Pie OMG the best I’ve ever had. That’s coming from a girl who really doesn’t care for deserts.

 
We are definitely going back before we leave for dinner and you guessed Key Lime Pie. Don’t get to stuffed please save room for KLP will feed a table of 4 easily.

 
Another must is the flourless chocolate torte, which is perfect for chocolate lovers. Another highlight is the Passion Fruit Semifreddo, which uses mango and passion fruit, so typical of the Caribbean, to transform them into a sophisticated Italian-style ice cream.
 

 
Try Morgan's Mango desserts and live a complete and delicious experience!

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