At the weekend Lee came over – I’m glad to see that he’s enthused by the whole Grigson thing – so I made a Green Thai Curry (recipe coming soon) and I wanted a nice healthy pud to go with it. It had been warm and sunny all week, so I went down the tropical route with (#65) Mangoes of the Sun. What this has to do with English Food I do not know. Nevertheless it’s really simple to do and is a really refreshing end to a Thai meal, or indeed any meal. The dessert didn’t stay healthy for long seeing as Grigson says to serve it with shortcake biscuits (recipe coming later today!). Like with tomatoes, leave your mangoes out on a sunny shelf to ripen up – to use an unripe mango would be a disaster!
This makes enough for three: Slice two mangoes down the sides of the large stone, cut the slices in half, peel them, and then slice again but nice and thinly. Cut away any other fleshy bits that are still around the stone. Arrange the slices on a large plate. Next cut three passion fruit in half and scoop out the seeds into a small pan along with 60 ml (about 2 fluid ounces) of water, along with a squeeze of lime juice and half a tablespoon of sugar. Heat the mixture, but don’t let it boil. After a couple of minutes the pulp should be softened and easy to pass through a sieve, leaving just the shiny pips behind. Taste the sieved juice and add extra sugar or lime juice if necessary. Add a few of the black seeds back to the juice and pour over the mangoes. Lastly, cut thin slices of lime and then quarter them so you have little triangles and scatter them over. Hey presto!
FYI: If you are vegetarian, you might be interested to know that mangoes are a source of Omega-3 oils; better than having to eat those crappy flax seeds. Everyday’s a school day!
#65 Mangoes of the Sun: 8/10. Delicious and summery; I could’ve eaten it all to myself. I was tempted to serve cream as well as biscuits with it, but am glad I didn’t. The shortbread soaks up the juice a treat too. Brilliant. Make this whilst it’s still sunny!