It's pretty much the dessert i did in the Masterchef final ...the one where i didn't help my chances by presenting in a retro (i.e cheap n nasty) sundae glass!
Anyway, it tastes pretty good (i think Wallace said something about bathing in it - nice image) and i recon tis a nice way to end an Asian menu.
Needless to say the key is to get really good ripe mangos (look for slightly soft and sweet smelling ones) and passion fruit (look for wrinkled-as-hell ones).
Ingredients (should do about 4)
- 2 ripe mangoes - Alfonso (or Honey / Pakinstani yellow) if you can get them
- Juice of 1 large lemon
- 3-4 tbsp water plus 200ml water
- 250g sugar
- 3 tbsp liquid glucose
- 10 - 12 ripe passion fruit
- juice of one large orange
- about 4 tablespoons of caster sugar
- a vanilla pod
- a fresh lime leaf (optional)
For the rest of the sundae:
- 2 ripe mangos
- 1 fresh coconut (you could use frozen shredded coconut or, at a push, dessicated)
- 2 small cans sweet dessert coconut milk (chaokoh - the brand you find in thai stores do the small cans for desserts) OR a 300ml or so carton of cocnut cream (the thick stuff)
- about 300ml of double cream
- a tablespoon of caster sugar
First make the sorbet:
- Cut the flesh from the mangoes and blitz in a food processor with the lemon juice and 3-4 tablespoons of water, until smooth. Transfer to large bowl and put in fridge.
- Place 200ml water, the sugar and liquid glucose in a saucepan, stir until the sugar dissolves, then bring to the boil. Remove from the heat, allow to cool.
- Stir the sugar syrup in to the mango puree together and then transfer to an ice-cream maker. Churn until soft scoop (about 30 mins) then in to a tub and freeze (about another 40 mins)
- Pulp the passion fruit and push through a sieve to leave the pips behind (try to get every drop of the precious juice), do this in to a small pan
- Add the sugar and orange juice, scrape the seeds out of the vanilla pod add them too and throw in the pod (plus the lime leaf if using).
- bring to the simmer and reduce until syrupy consistency, put in a bowl in fridge to cool
And the coconut cream...
- i did this in a foam syphon thingy (mix the creams and sugar together, add to syphon, charge and put in fridge for 20mins), but assuming you dont have one of these ridiculous contraptions then i would whip the the double cream until fairly firm then fold in the coconut cream and sugar, then chill.
- split the coconut and shred most of it's flesh with a zester or something, then toast in a dry frying pan until lightly brown and toasted.
- take the flesh from remaining mangoes and dice pretty small
- Take a tall glass and add a ball of mango sorbet at the bottom, top with some cream, then add some mango cubes and a drizzle of syrup
- Add more cream top with more diced mango, and syrup,
- Finish each with final dollop of cream drizzle of syrup and sprinkle over some toasted coconut
p.s if you wanted to jazz it up further you could finish it with a mango crisp (mandolin slices of mango, dip in sugar syrup and dry in oven on silicon liner for 4 hours or so @ about 80 degrees C).