Mango brûlée tart
Throughout August, Leopold’s of London will be serving a special dessert featuring mango as the star ingredient, as part of the cafe’s Specials menu. Below, Andrew Morrow shares his recipe for mango brûlée tart with Key lime crème, passion fruit sorbet, coconut and dried cranberry crumble.
Ingredients for the Key lime cream:
200ml milk
200ml cream
100g sugar
20g corn flour
15g butter
3 egg yolks
Zest from 2 Key limes
Juice from 2 Key limes
Method:
In a saucepan, boil the cream and milk with half the sugar.
Whip the corn flour, egg yolk and remaining sugar in a bowl until light, fluffy and pale.
When the milk mixture boils, slowly pour over the egg mixture while whisking constantly.
Add the butter and pour back into the pot. Bring back into a simmer over a low heat until the cream thickens.
Remove from the heat and add the lime juice and lime zest.
Transfer to a container and chill in the fridge.
Ingredients for the mango brûlée tart:
60g of the Key lime cream, cooled
50g of sliced mango
10g of caster sugar
1 tart shell, measuring 8cm, available ready-made from most supermarkets
Method:
Fill the tart shell with the Key lime cream.
Remove the cheeks from the mango and cut in half, lengthways.
Remove the skin and then slice lengthways in 2mm slices.
Press the slices gently on top to form a flat fan of mango over the cream on the tart
Sprinkle the top of the mangoes with a layer of the caster sugar and then use a blowtorch to caramelise the top.
Serve with a passion fruit ice. cream and a light crumble such as coconut and praline.
Seared scallops with asparagus and mango salsa
Vishal Rane from Mumbai, head chef at Dubai’s La Porte des Indes, shares his recipe for pan-seared scallops with asparagus and mango salsa. Ideal for a starter and serves four.
Ingredients:
8 king-size scallops
1 ripe Alphonso mango
25g onion finely chopped
1 green chilli, deseeded and finely chopped
1 fresh red chilli, deseeded and finely chopped
20g fresh chopped coriander
1 tbsp lime juice
Salt to taste for the mango salsa
8 to 12 asparagus spears
1 tbsp sunflower oil
Sea salt to taste for the scallops
Watercress for garnish
Method:
For the mango salsa: peel the mango and dice into a small pieces. Squeeze the pulp from the remaining mango and set aside. Mix together the diced mango, mango pulp, chopped green and red chillies, chopped onion, chopped coriander, lime juice and salt.
Peel and blanch the asparagus and set aside.
In another thick-bottomed pan, heat the oil and sear the scallops on both sides for about 30 seconds. Season with sea salt.
To serve, place the asparagus on a plate, drizzle the mango salsa over the asparagus, place the scallops over the asparagus and garnish with watercress.
Mango panna cotta
Rane also shares his recipe for mango panna cotta, a popular dish on the menu at La Porte des Indes.
Ingredients:
500g of fresh mango pulp
400ml double cream
4 sheets of gelatin leaves
250g sugar
2 tsp cardamom powder
Method:
Leave the gelatin leaves to soak in cold water.
Heat the cream in a pan. Add mango pulp, sugar and cardamom powder. Whisk well.
Squeeze the excess water from the gelatin leaves and add it to the cream mixture. Whisk well.
Pass the cream mixture through a strainer.
Pour the mixture into desired bowls or glasses and refrigerate. Allow it to set.
Serve the mango panna cotta chilled and garnished with fresh mangoes.
