Cutting a mango: I always think of Hercule Poirot when I remove the mango 'cheeks'. At the end of 'The Theft of The Royal Ruby' he shows us how to neatly make mango flesh available to eat, despite its usual tenacious adherence to the stone.
1) Cut the skin all around the mango's circumference with the tip of a knife.
2) With a spoon, curved side to the stone, rub across the stone to release the top half of the skin and flesh, pulling it away from the stone. Repeat on other side.
3) Slice the inner cheek fruit three times horizontally and vertically, so that when you bend the skin back, the fruit stands out as cubes which can easily be cut off the skin
MiNDfood says this is 'a fresh and delicious pudding, with the delicate flavours of mango and coconut. Easy to make, prepare this dessert the day before for stress-free dining.'
Mango Pudding
2) With a spoon, curved side to the stone, rub across the stone to release the top half of the skin and flesh, pulling it away from the stone. Repeat on other side.
3) Slice the inner cheek fruit three times horizontally and vertically, so that when you bend the skin back, the fruit stands out as cubes which can easily be cut off the skin
MiNDfood says this is 'a fresh and delicious pudding, with the delicate flavours of mango and coconut. Easy to make, prepare this dessert the day before for stress-free dining.'
Mango Pudding
Ingredients:
2 large mangoes
300ml pure cream
1/2 cup milk
1/2 cup caster sugar
3 tsp gelatine
2 tsp coconut essence
Instructions.
1. Remove skin from 1 mango*. Cut flesh from stone and roughly chop.
2. Place chopped mango into a small food processor and process until smooth. You will need 1 1/4 cups of puree.
3. Place cream, milk and sugar into a small saucepan and place over a medium-low heat and stir until sugar has dissolved and mixture just comes to a simmer. Remove from heat.
4. Whisk gelatine and 1/4 cup cold water in a microwave-safe jug, then stand for 5 minutes allowing gelatine to soften. Microwave on high/100 per cent for 30 seconds or until gelatine is dissolved and clear. Stand for 5 minutes.
5. Stir gelatine mixture into cream mixture.
4. Whisk gelatine and 1/4 cup cold water in a microwave-safe jug, then stand for 5 minutes allowing gelatine to soften. Microwave on high/100 per cent for 30 seconds or until gelatine is dissolved and clear. Stand for 5 minutes.
5. Stir gelatine mixture into cream mixture.
6. Add
mango puree with coconut essence, stirring until well combined.
7. Grease 6 x 1/2-cup capacity moulds and pour mango cream mixture into them. Place moulds onto a tray, cover and refrigerate for at least
4 hours or overnight, if
time permits, to set.
8. Remove cheeks from remaining mango. Using a large metal spoon, scoop out flesh and dice. 9. Unmould puddings onto serving plates, spoon diced mango onto puddings and serve.
8. Remove cheeks from remaining mango. Using a large metal spoon, scoop out flesh and dice. 9. Unmould puddings onto serving plates, spoon diced mango onto puddings and serve.
Serves 6
No comments:
Post a Comment