“Eating out should celebrate the seasons and this mango recipe exemplifies the change of seasons. It balances sweet, acidic and spicy flavours with varied techniques to create layers of texture,” says chef Malcolm Hanslow.
Ingredients
Mango parfait
Mango curd
Method
1.Cut cheeks from mangoes horizontally, separating from seed. Using a large metal spoon, scoop out mango flesh taking care not to pierce skin, then cut flesh from around seed. Place mango cups, cut-side up, on a tray and freeze (1 hour) or until required. Place 575gm mango flesh in a blender and blend until puréed; set aside.
2.For mango parfait, stir sugar and 60ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil; cook until mixture reaches 121˚C on a sugar thermometer (6-8 minutes). Meanwhile, whisk yolks in an electric mixer on high speed until pale and fluffy. Reduce speed to low, gradually add sugar syrup and whisk until cooled to room temperature (5 minutes); fold in 250gm mango purée and citric acid, then fold in whipped cream. Half fill each frozen mango cup with parfait and freeze until set (2 hours). Leftover parfait can be frozen for 3 months.
3.Meanwhile, for mango curd, place yolks, sugar and remaining 325gm mango purée from step 1 in a saucepan and whisk to combine. Cook; stirring continuously until mixture reaches 82˚C; remove from heat. Using a stick blender, gradually blend in butter until emulsified then lime juice. Transfer to a container and cover closely with plastic wrap; refrigerate until cooled (40 minutes).
4.For chilli caramel, place sugar and 100ml water in a small heavy-based saucepan over medium heat. Simmer without stirring until a dark caramel (10 minutes). Taking care as the mixture will spit, add 50ml water and fermented chilli, and whisk until combined; cool to room temperature.
5.To serve, cut remaining mango flesh into rough 1cm pieces; combine in a bowl with a quarter of the caramel and lime juice. Place frozen mango cups on plates, top with mango mixture, passionfruit and a little more chilli caramel. Spoon over curd, drizzle with chilli caramel and scatter with lime zest and nasturtium flowers.
Fermented chilli is available from select supermarkets and Asian grocers.
Notes
