Mango Pairing

Creating a harmony of flavours is the most common way to use mango in desserts. For instance, mango’s natural sweetness goes perfectly well with tropical flavours like coconut, passion fruit or lime. A mango coconut entrement is simply a symphony on the plate.

Mango’s juicy pulp blends perfectly with the creamy texture of coconut, creating a harmonious flavour profile. If it doesn’t lift you to the beaches of Hawaii or Bali, then it is just not done right.

On the other hand, pair mangoes with contrasting flavours of basil, mint or chilli. Make a mango mint ice cream where mango brings a tropical essence, while mint adds a cooling herbal note.

In the cooler months, a spiced mango tart is an absolute delight and a mango basil sorbet an excellent choice for hot summers.

What’s more? You can poach your mangoes, caramelise them, chunk them, puree them or simply dry them. Unlimited techniques to use them raw or ripe. From the precision of haute cuisine to the warmth of family traditions, mango’s versatile journey is a testament to the enduring allure of this beloved fruit.

Here are some of my favourite recipes that I’m sharing with you to enjoy this summer.

INGREDIENTS:

• 1 litre coconut milk
• 150g sugar
• 15g agar agar

Method:

• Warm the coconut milk on low heat.
• Mix the agar agar and sugar together.
• Put the agar agar and sugar mixture in the lukewarm coconut milk and boil. Make sure the agar agar and sugar are melted.
• As soon as it boils, transfer the mixture to bundt silicon mould. You can use any silicon mould you like.
• Let it set overnight.
• For serving, put the mould upside down and de-mould the jelly. Add mango chunks on the side with mint leaves on top and enjoy!

METHOD:

Sweet Pastry 

• In a bowl of the mixer fitted with paddle attachment, mix together the flour, almond powder, salt, sugar and butter.
• Once it comes together like sable (sand like texture), add the eggs and mix briefly. You can do this step with hands also.
• Roll the dough into two balls and flatten into 2cm thick disks.
• Lightly sprinkle flour and cover with plastic wrap. Refrigerate for two hours.
• Cut out circles of parchment paper 1cm larger than your tart rings size and place them on a baking sheet.
• Roll out each dough disk to a thickness of 2.5mm maintaining its circular shape. Lightly prick the dough.
• Line the tart rings and place it on parchment paper circles. Refrigerate for an hour again.
• Preheat your oven to 150°C and blind bake for 15 minutes. Finish by cooking for another 5 minutes. When cooked, transfer to a cooling rack.

Coconut White Chocolate Ganache

• On medium heat, boil the cream. Turn off the heat and add chocolate, stir till it melts. Add shredded coconut. Pour it directly on the baked cooled tart shell till the brim and freeze till set.

Mango Coconut Mousse

• Whip cream and set aside.
• On medium heat, boil the milk and cream. Turn off the heat and add gelatine. Once the gelatine is mixed, add white chocolate. You need to be fast here since if the milk and cream cool down, your gelatine and chocolate won’t melt.
• Add mango and coconut puree and mix well.
• Fold in the whipped cream.
• Pour in the mould halfway. Add mango chunks in between and cover the rest of the mould with mousse.
• Freeze overnight and glaze. While glazing make sure the temperature is between 29 °C-31°C.

Glaze

• Boil water, glucose, sugar and condensed milk.
• Add gelatin leaf and orange colour.
• Add white chocolate and mix well. 
• Let it set overnight and glaze the next day.

Assembly:

• Taking a palette knife lift the glazed mousse and transfer to the middle of the frozen filled tart shell. On the sides to hide the ganache underneath, put desiccated coconut. Thaw and serve!