The 2023 mango season has been abundant and they have been very well priced. Tough for the growers great for the consumers. We Southerners never get the best mangoes, they are picked green so that they travel well. It doesn’t matter what you pay anyone who has eaten a ripe mango in the tropics will always be a bit disappointed. However, not putting them in the fridge and letting them ripen is a good start. This means advance planning is required and I usually buy mangoes a few days before I want to use them. Mango flesh freezes really well so if I note that they are ripening ahead of the time I want to use them, peel them, weigh the prepared fruit and throw them in the freezer. This is great for ice cream and sorbet but not suitable for garnish.
The great advantage of the mango is that it is superb eaten as fruit, fabulous as a dessert component and equally terrific green or rips in a savoury dish.
AO 18 JANAUARY 2023….MONGO SORBET EDITED 2 DECEMBER 2023
This stunning and very simple recipe came originally from Cheong Liew. It came long before the arrival of the Thermomix and is now even easier to make. I do not trust the scales on a Thermomix for anything critical but in this instance just go for it.
We have made this recipe in many incarnations…added fresh chilli and garnished with glacé chilli and the finely grated rind of Kaffir limes. We love a scoop of the chilli version served as a cocktail a decent ball in a martini glass with a big splash of your favourite gin..equally don’t forget ‘Shirl the Pearl’s Mango Daquiris below.
700g peeled ripe mango
50g fresh strained lime juice
150g powdered caster sugar or pure icing sugar
22g powdered glucose
Weigh everything into the Thermomix and purée. Chill and churn.
Makes approximately 1.3L
500g pouring cream
110g caster sugar
6 extra large egg yolks (minimum 700g in dozen whole eggs)
500g very ripe mango, peeled and stoned weight, puréed
Purée the mangoes. Place the cream in a two–litre microwave safe bowl and microwave on high for 5 minutes. Put the egg yolks and caster sugar into the bowl of an electric mixer and whisk them until they are pale and voluminous.
As soon as the cream has finished in the microwave whisk it into the egg yolks/sugar, and when completely combined return it to the microwave safe bowl. Microwave for a further 30 seconds on medium low. Whisk in the mango puree, chill and churn.
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