At Le Colonial, mango is celebrated for its versatility and its ability to bridge sweet and savory. Across Southeast Asia, it is used at every stage of its maturation to add complexity to dishes. Use tart green mangoes in salads and relishes or add them to grilled fish or roasted chicken to brighten flavors. Semi-ripe mangoes are great for balancing spicy dishes like curries, and fully ripe, fragrant mangoes are best for desserts and drinks.
Mangoes are grown in about 600 varieties around the world, and Florida is home to many of them. The team at Le Colonial suggests opting for Alphonso mangoes, which are best suited for ice cream, sorbet, and purées.
601 E. Atlantic Ave., Delray Beach; 561/566-1800; lecolonial.com
Golden Saigon
Ingredients
(Serves 4 to 6)
Coconut Sponge
- 2 eggs
- 1/2 cup sugar
- 1/3 cup unsalted butter, melted
- 1 1/2 tablespoons coconut oil
- 1/2 cup all-purpose flour
- 1/2 cup shredded coconut
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
Mango Compote
- 1 1/4 cups fresh mango, diced
- 1/3 cup mango purée
- 3 tablespoons + 1 teaspoon sugar
- 1 tablespoon lime juice
Makrut lime curd
- • 2 egg yolks
- • 1/3 cup + 1 tablespoon sugar
- • 1/3 cup lime juice
- • 2–3 makrut lime leaves (or finely grated lime zest)
- • 4 tablespoons + 1 teaspoon unsalted butter
Mango mousse
- 1 cup mango purée
- 2 tablespoons fruit purée (optional)
- 1/2 cup Greek yogurt
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 1/4 powdered gelatin (or 2 gelatin sheets)
White chocolate glaze
- 7 ounces white chocolate
- 2 tablespoons neutral oil
Method
Coconut sponge
Preheat oven to 340°F. Whisk eggs and sugar until fluffy. Add melted butter, coconut oil, and vanilla. Mix in flour, baking powder, salt, and shredded coconut. Divide into a muffin tin and bake until lightly golden, about 16 to 18 minutes. Cool completely.
Mango compote
Combine mango, purée, sugar, and lime juice in a saucepan. Cook over medium heat until fruit softens and mixture thickens slightly. The texture should remain fresh. Cool completely.
Makrut lime curd
Warm lime juice with the makrut leaves and allow to infuse, then remove the leaves. Whisk egg yolks and sugar, then gradually incorporate the warm juice. Return to low heat and cook, stirring constantly, until thickened. Remove from heat and add butter. Chill until set.
Mango mousse
Bloom gelatin in cold water. Warm a small portion of mango purée and dissolve gelatin into it. Combine with remaining purée, passion fruit, and yogurt. Whip the cream with powdered sugar to soft peaks, then fold gently into mango mixture. Use immediately.
Assembly
Spoon a layer of mango mousse into muffin tin or small molds. Add a small amount of mango compote, followed by makrut lime curd. Cover with additional mousse, and place a round of coconut sponge on top, pressing lightly to level. Freeze until firm, at least 4 hours or overnight.
Glaze
Melt white chocolate gently and stir in oil until smooth and fluid. Allow glaze to cool slightly before using.
Finish
Unmold frozen desserts and invert so mousse forms a smooth surface. Place on a rack and pour glaze evenly over each piece. Finish simply, if desired, with toasted coconut, fresh mango, or a touch of lime zest.
To serve
Allow dessert to rest in refrigerator for 20 to 30 minutes before serving. The texture should be soft, with defined layers and a balanced interplay of mango, coconut, and citrus.
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