Pop in the fridge for 1 hour till firm, 5. Take liquid fondant, melt in bain marie until body temperature (be careful not to overheat), colour with yellow & a hint of orange, 6. @2018 - PenciDesign. I’m in a frenzied state buying up and smuggling home vast quantities of the last Alphonso mangoes in England in light of the EU ban on Indian exports coming into force today. The other day my father turned up with a bag of these beauties which he specially brought down for me from Newcastle. Make holes underneath the body & head choux, pipe in half shiso cremeux & half mango mousse. Boil water, 100 gr sugar & glucose powder, 3. ( Christmas Florentine Recipe ).Store in the freezer for two weeks; although I doubt you will be able to resist it for that long! To prepare the mangoes, you’ll need to cut the flesh away from the large stone inside. Although Alphonso mangoes are known for their sweetness, they will vary depending on their quality and ripeness, so I suggest you add both the lime juice and sugar in stages, before you freeze the mixture, tasting it until you’re happy with the flavour and sweetness of your sorbet. On the left side of the plate, put the body choux with fondant, a 4 cm chocolate disc off center on top, a head choux with fondant, a 3 cm chocolate disc on the top. Although their season is short; usually from May until the end of June, they are something I look forward to year after year. Take a sharp knife and slice the mangos vertically into two halves along the stone then scoop out the flesh. Required fields are marked *, Sign up now to receive exclusive recipes, tips and secrets from the food world to your inbox. Oh and in case you’re looking for a tipple with your mangoes, Fiona Beckett, has some suggestions here. 6 ripe Alphonso mangoes Juice of 3 limes 100g icing sugar. Incorporate lime juice with the gelatin-coconut cream + soda, 7. Let's stay updated! Whip the cream to soft peak consistency & fold in puree-meringue mix, 1. Place the sablage disk on top of the piped dough, bake for the first 10 minutes on 140 C & finish for a further 20 mins on 170C, 2. With hand blender, blend the coconut cream with calcium lactate, 2. Salvage any flesh from around the stone of the mango with your knife. Taste for sweetness. Place the mango into a blender and blitz until smooth. Blend milk with shiso leaves, warm & let infuse, 2. Boil together with the first 30 gr of sugar, 3. Alphonso Mango Sorbet. Alphonso mango sorbet recipe Difficulty : Easy Serves: 6-8 4 Alphonso ripe mangos 3-4 tbs castor sugar (approx.) Place the mango puree in an ice-cream maker and churn till frozen. 4. Welcome to my Kitchen Corner on the Internet! Warm the lemon juice with zest, dissolve in the gelatin. Sprinkle white chocolate crumble in 3 different spots, diced mango in syrup & coconut sphere, 9. Their intoxicating exotic perfume wafts through the room, even before you have cut into that glorious golden fruit, tasting wonderfully rich, sweet and intensely mangoey. Make Italian meringue with the egg white, sugar & water, 2. Designed and Developed by PenciDesign, Fat free Watermelon granita with mango and mint to chase away those January blues, Baked paneer with sweet chilli jam and sesame, Fennel pear and parmesan with toasted walnuts. Pan fried halloumi with radicchio jerusalem artichoke and... Barbecued butterflied lamb with roast peppers and pistachio... Summer berries with white chocolate and yogurt, Gluten free chocolate and raspberry brownies, Pretty pink radicchio pomegranate and pine nut salad, Pan fried halloumi with radicchio jerusalem artichoke and pomegranate. Take a sharp knife and slice the mangos vertically into two halves along the stone then scoop out the flesh. Spread onto transfer sheet, let it half set. With hand blender, blend the water & sodium alginate till well mixed, 1. All Right Reserved. Mix in the 10 gr caster sugar & stablilizer, 4. Or pop it into a plastic box and then into the freezer, whisking it vigorously after 45 minutes to break up any ice particles. With round cookie cutters (size 3.5 and size 2.5) cut the sablage dough and place it on top of choux pastry dough that has already piped on the silpat, 1. With round cutters (sizes 4cm/3cm) & cut disks from the sheet, 3. Put the dough into mixing bowl, beat with paddle until the steam is gone, 4. Warm the coconut cream & dissolve in the sugar, 3. This recipe for Mango Alphonso featured on Foodie Tuesday, a weekly segment with Raf Epsteion on Drive, 774 ABC Melbourne, 3.30PM, courtesy … Mix the coconut cream mixture with soda water, strain. Lay the mangoes down on their flat sides. I’m in a frenzied state buying up and smuggling home vast quantities of the last Alphonso mangoes in England in light of the EU ban on Indian exports coming into force today. Melt butter at the end into the mixture when it is around 40 C, 1. 3. Put it back in freezer to harden & then peel off, 7. Hi, I'm Sonia. Bake in the oven till caramelized, stirring occasionally, 4. Break into pieces then process to a crumble in robocoupe, 2. Fat free Watermelon granita with mango and mint to chase away those January blues However they were still perfectly ripe, so I thought the best way to serve them was by making this sorbet, which turned out to be one of the smoothest richest sorbets I’ve ever made. When the sugar & water mixture hits 54C, whisk in sugar/stabilizer, 6. Difficulty : Easy Serves: 6-8 While there are many things you can do with mangoes, these Alphonsos are largely best left unfiddled with, because they are sublime when eaten by themselves. Calcium lactate quantity = (mass of the liquid/ 100) x 2.8 gr, 4. Roll with pin till it reaches 1.5 mm thickness, 4. Add sugar to the ratio of about 1:3 sugar:mango puree. Join the half mango mousse & half shiso cremeux into a ball, 4. 6 ripe Alphonso mangoes (around 700g mango flesh). In case you’ve been in a cold, dark, news and mango-less hole for the last couple of weeks, the reason why the ban has come into force is because fruit flies, which could be damaging to our native tomato and cucumber crops, have been found in some shipments. Transfer into syphon gun, charge with 2 bulbs of nitrogen, 2. Mix in the eggs one by one, beat till well incorporated, 5. Containing only fruit and sugar, it had an incredible rich creamy texture just like ice-cream and a wonderful sweet honeyed mango flavour. In a thick based sauce pan, boil milk, water, salt, sugar, & butter, . However, in order to preserve their buttery sweet and rich flavour for as long as possible, long after they’ve vanished from our markets in the next week, here is a simple and delicious sorbet recipe. Cross-hatch the flesh of the mango cheeks, push them outwards like a hedgehog and scoop off the cubes using a teaspoon. Pipe colored liquid fondant into a half sphere silpat & press in the choux. Scoop kalamansi sorbet, topped with coconut foam. 4 Alphonso ripe mangos Add the cream, half the lime juice and half the sugar and blitz together into a purée. IMG_1742 Save my name, email, and website in this browser for the next time I comment. Your email address will not be published. Warm coconut cream, sugar, ginger & lemongrass. Combine the kalamansi puree in & mix well, 7. Keep whisking it every 30 minutes for 2 to 3 hours, or until frozen. Place the flesh into a food processor or blender, and repeat with the rest of the mangoes. Peel the remainder of the skin from around the stone and remove the rest of the flesh. Subscribe my Newsletter for new blog posts, tips & new photos. Mix in flour and cook till the dough peels off the side of the pan, 3. Peel the remainder of the skin from around the stone and remove the rest of the flesh. On silpat, pipe 2 sizes- big ones for the body and small ones for the head, 6. Remove the flesh from the mangoes – I find the best way to do this is by slicing off the ‘cheeks’, cutting a crosshatch pattern into the flesh, and turning the cheeks inside out before scooping out the flesh with a spoon. Warm up the puree, dissolves the gelatin & fold in the Italian meringue, 3. 01.05.2014 25.06.2014. Taste and add the rest of the lime juice and sugar as you need it. Rest in freezer for a while to harden the filling, 5. Finish with half mango/shiso ball, 8. Remove from the ice cream maker and serve with almond biscuits. Churn in an ice-cream maker until firm (which should take around 20 minutes). Pour into paco jet canister, then freeze, 1. Alphonso mango sorbet recipe 3-4 tbs castor sugar (approx.) And finally… alphonso mango sorbet. Cooking is the way I express my creative side to the world. Your email address will not be published. Infuse, 2. Alphonso mango sorbet. Then turn one mango on to its narrow side and, using a sharp knife, slice the cheeks off both sides, narrowly skirting around the mango stone which lies inside. This recipe for Mango Alphonso featured on Foodie Tuesday, a weekly segment with Raf Epsteion on Drive, 774 ABC Melbourne, 3.30PM, courtesy of Christy Tania, head chef at the Aldelphi Hotel's Om Nom restaurant. Blanche eggs, yolks & second 30gr of sugar, 6. There is something really decadent about Alphonso mangos. By the time I received them they had been on quite a journey; India to London, then up North to Newcastle, then back down to London again, so it wasn’t surprising they were a little bruised and battered when I got them. Caramelised White Chocolate Crumble Ingredients, 1. 01 Jun 2012 Translated Loksatta article: Iced Kaleidpscopes and a Recipe for Alphonso Mango Sorbet Saved in: carbohydrates, chaat, comfort food, coolers, DESSERT, featured, FOOD WRITING, mango, masalas, Mumbai/Bombay, Recipe Index, seasonal, Writing by admin; with 2 Comments; This article appeared in Chaturanga, the magazine section of Loksatta on June 2, 2012. Beat with paddle till well incorporated, 3. It’s also stupidly simple to make and don’t worry if you haven’t got an ice cream maker you can turn it into mango granita instead.