Boil water, 100 gr sugar & glucose powder, 3. Taste and add the rest of the lime juice and sugar as you need it. Warm coconut cream, sugar, ginger & lemongrass. 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. Take a sharp knife and slice the mangos vertically into two halves along the stone then scoop out the flesh. Finish with half mango/shiso ball, 8. 4. Your email address will not be published. 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 cutters (sizes 4cm/3cm) & cut disks from the sheet, 3. Calcium lactate quantity = (mass of the liquid/ 100) x 2.8 gr, 4. Place the flesh into a food processor or blender, and repeat with the rest of the mangoes. 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. Transfer into syphon gun, charge with 2 bulbs of nitrogen, 2. Cooking is the way I express my creative side to the world. 3-4 tbs castor sugar (approx.) Salvage any flesh from around the stone of the mango with your knife. Mix the coconut cream mixture with soda water, strain. Add sugar to the ratio of about 1:3 sugar:mango puree. 4 Alphonso ripe mangos Put the dough into mixing bowl, beat with paddle until the steam is gone, 4. Combine the kalamansi puree in & mix well, 7. 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. To prepare the mangoes, you’ll need to cut the flesh away from the large stone inside. Blend milk with shiso leaves, warm & let infuse, 2. Taste for sweetness. Incorporate lime juice with the gelatin-coconut cream + soda, 7. Pipe colored liquid fondant into a half sphere silpat & press in the choux. ( Christmas Florentine Recipe ).Store in the freezer for two weeks; although I doubt you will be able to resist it for that long! Cross-hatch the flesh of the mango cheeks, push them outwards like a hedgehog and scoop off the cubes using a teaspoon. Peel the remainder of the skin from around the stone and remove the rest of the flesh. With hand blender, blend the coconut cream with calcium lactate, 2. Spread onto transfer sheet, let it half set. Although their season is short; usually from May until the end of June, they are something I look forward to year after year. 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. Remove from the ice cream maker and serve with almond biscuits. Place the mango into a blender and blitz until smooth. Put it back in freezer to harden & then peel off, 7. Infuse, 2. Blanche eggs, yolks & second 30gr of sugar, 6. Alphonso mango sorbet. With hand blender, blend the water & sodium alginate till well mixed, 1. Warm the lemon juice with zest, dissolve in the gelatin. Subscribe my Newsletter for new blog posts, tips & new photos. The other day my father turned up with a bag of these beauties which he specially brought down for me from Newcastle. Pour into paco jet canister, then freeze, 1. 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. Your email address will not be published. Containing only fruit and sugar, it had an incredible rich creamy texture just like ice-cream and a wonderful sweet honeyed mango flavour. Boil together with the first 30 gr of sugar, 3. Scoop kalamansi sorbet, topped with coconut foam. 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. 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. Alphonso Mango Sorbet. @2018 - PenciDesign. Pop in the fridge for 1 hour till firm, 5. 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 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. Roll with pin till it reaches 1.5 mm thickness, 4. IMG_1742 Caramelised White Chocolate Crumble Ingredients, 1. Make holes underneath the body & head choux, pipe in half shiso cremeux & half mango mousse. Warm up the puree, dissolves the gelatin & fold in the Italian meringue, 3. 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. 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. 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. Take liquid fondant, melt in bain marie until body temperature (be careful not to overheat), colour with yellow & a hint of orange, 6. Sprinkle white chocolate crumble in 3 different spots, diced mango in syrup & coconut sphere, 9. Break into pieces then process to a crumble in robocoupe, 2. 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. There is something really decadent about Alphonso mangos. Rest in freezer for a while to harden the filling, 5. Bake in the oven till caramelized, stirring occasionally, 4. 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. Keep whisking it every 30 minutes for 2 to 3 hours, or until frozen. 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. 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. Warm the coconut cream & dissolve in the sugar, 3. Let's stay updated! 01.05.2014 25.06.2014. And finally… alphonso mango sorbet. Hi, I'm Sonia. Welcome to my Kitchen Corner on the Internet! This recipe for Mango Alphonso featured on Foodie Tuesday, a weekly segment with Raf Epsteion on Drive, 774 ABC Melbourne, 3.30PM, courtesy … Alphonso mango sorbet recipe Difficulty : Easy Serves: 6-8 4 Alphonso ripe mangos 3-4 tbs castor sugar (approx.) In a thick based sauce pan, boil milk, water, salt, sugar, & butter, . Mix in flour and cook till the dough peels off the side of the pan, 3. Make Italian meringue with the egg white, sugar & water, 2. 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.