Cold Smoked Mango
5 ripe mangoes
As needed fruit tree wood (apple, cherry, peach)
Procedure:
- Peel mangos and cut the cheeks away from the seed. (Cut remaining fruit away from seed and reserve for use in Mango Pound )
- Place fruit skin side down on glazing
- Prepare a fire in smoker, using wood that’s been soaked in water for a minimum of half an hour. Set temperature to 200ºF (100ºC) until wood starts to smoke. Turn temperature dial off and place a deep hotel pan of ice near the bottom rack of the smoker. Then set temperature to 100ºF (40ºC).
- Place mangoes on rack in the smoker and close the lid or door. For a light smoke flavor, smoke for 30 minutes; medium smoke, 45 minutes; heavy smoke, 60 plus minutes.
Mango Pound Cake
Yield: 1 half sheet pan, approximately 20 servings
400 grams coconut oil, room temperature 320 grams granulated sugar
2 grams fine grain salt 10 grams vanilla extract
200 grams whole egg, room temperature 375 grams all-purpose flour
7 grams baking soda
5 grams baking powder 200 grams coconut milk
400 grams pureed ripe mango, room temperature
Procedure:
- In the bowl of a 5 quart stand mixer, paddle coconut oil, granulated sugar, fine grain salt, and vanilla extract on medium speed until smooth and creamy, approximately 5
- Add eggs in four increments, padding for 30 seconds after each addition. After adding the final egg, scrape the bowl and paddle on medium for 2
- Sift together flour, soda, and
- Blend together coconut milk and mango
- Fold the dry ingredients into the coconut oil mixture alternately with the mango- coconut milk mixture in three additions, ending with the dry ingredients and scraping well in
- Deposit batter into a spray, lined, and sprayed half sheet pan. Level with an offset spatula as
- Bake at 350° F (non-convection) for 15 minutes, rotate pans, and continue baking until “comes out clean,” approximately 15 additional
- Allow to cool to room temperature. Wrap and chill
- Trim as needed and slice cake into 5.5”x1.5”
- Wrap and hold for
Brown Butter Rum Caramel
510 grams granulated sugar
114 grams glucose syrup
170 grams water
340 grams heavy cream
170 grams brown butter
1 gram fine grain salt
1 vanilla bean, split and scraped
170 grams dark rum
Procedure:
- Combine sugar, glucose syrup, and water in a 3 quart, heavy bottom
- Cook over high heat to a dark caramel, approximately 350°F.
- Turn off heat and carefully add cream, brown butter, salt, vanilla bean pods, and seeds.
- Return to a boil, stirring until
- Strain and chill in a stainless container set in an ice
- Allow to cool to 100°F and stir in rum. Continue to cool on ice bath to 40°F.
- Refrigerate until
Coconut Whipped Crémeux
500 grams heavy cream
112 grams granulated sugar
112 g shredded desiccated coconut
2 sheets of silver gelatin sheets, bloomed in ice water
Procedure:
- Heat heavy cream, granulated sugar, and coconut to a simmer in a
- Stir in bloomed gelatin to
- Set mixture aside to steep for at least 1 hour at room
- Strain though as fine mesh chinois and refrigerate
- In a stand mixture fitted with the whip attachment, whip coconut cream to stiff peaks. Transfer to a pastry
Recipe provided by National Mango Board.
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