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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Almond and rosewater tuiles


You'll need

50 gm caster sugar 30 gm unsalted butter, at room temperature, plus extra for greasing 1 eggwhite ¼ tsp rosewater ½ orange, finely grated rind only 35 gm plain flour 30 gm flaked almonds

Method

  • 01
  • Draw a triangle, circle or abstract shape on a plastic lid or sheet of firm plastic, then cut the shape out with a pairing knife. The shape should be no bigger than 5cm in diameter. Cut excess plastic from the edge of the template and set template aside.
  • 02
  • Beat sugar and butter until pale and creamy in an electric mixer. Add eggwhite and beat on lowest speed until incorporated. Add rosewater, orange rind, flour and a pinch of salt and mix lightly until combined, then refrigerate for 1 hour to rest (batter will keep refrigerated for 2-3 days).
  • 03
  • Preheat oven to 180C. Place template on a baking paper-lined oven tray, add a teaspoon of the batter into the template and spread the mixture with an offset palette knife so that it fills the template in a thin even layer. Repeat until baking tray is full. Scatter almond flakes over each and bake until tuiles are golden brown on the edges (8-10 minutes). While still warm, shape around a rolling pin, if desired, or cool on tray, then carefully remove. Repeat with remaining batter. Tuiles will keep in an airtight container for 3 days.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

These tuiles need a sweet wine, but nothing too luscious. Muscat de Rivesaltes or even a Muscat de Beaumes de Venise would be appropriate – the fortification keeps the wine a little leaner than some dessert styles.

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