Mango & chilli caramel with coconut jellyby Jo Pearson | Cuisine issue #156
1 tablespoon vegetable oil
4 gelatine leaves
400ml coconut cream
2 tablespoons caster sugar
3 mangoes, peeled, cheeks cut off
3 tablespoons grated palm sugar (or demerara sugar)
1 red chilli, deseeded, thinly sliced
Use half the oil to lightly oil a 20cm x 15cm shallow dish. Put the gelatine leaves in a bowl and cover with cold water. Set aside to soak for 5 minutes.
Put the coconut cream and caster sugar in a saucepan over medium heat. Heat, stirring, until the sugar has dissolved. Remove the gelatine from the water and squeeze out the excess water then add to the coconut cream mix and whisk to dissolve. Pour the mixture into the prepared dish then refrigerate for 4 hours to set.
Heat a large frying pan over high heat until almost smoking then add the remaining oil. Fry the mango cheeks, cut side down, until almost blackened. Reduce the heat to low and add the palm sugar, chilli and 1 cup water. Simmer for 5 minutes or until the sugar has dissolved and the liquid has reduced to become a syrup. Remove the mango and syrup from the pan and chill until ready to serve.
Cube the coconut jelly then serve with the mango and chilli caramel.
Wine - Late-harvest viognier or prosecco
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