Mango Mania Triple Sampler (Mango Mousse, Mango Coconut Sorbet & Mango Brûlée)

Its MANGO MANIA for me all last week. I got my hands on some super sweet Mangoes from Mexico and after reading this article on "Health Benefits on Mangoes" I had more the reason to buy them.

What I love about this sampler platter is that all the recipe's take less than 30 minutes to make (excluding freezing and refrigeration time).

When I finally plated my platter and having eaten them all together, I do think that I could have broken the Mango flavour with some cream on the side. Having said that, I enjoyed the rich flavours of each dessert. I didnt want the palate to be clouded with the taste of cream. I can tell you that the cold of the sorbet plus the warmth of the brulee and the smoothness of the mousse was a perfect way to end the meal! 

First I must share the secret of making a good sorbet.

• Taste, taste, taste.... taste as you blend. Be careful not to be too generous with the sugar or sweetener.  The sweetness of a sorbet is enhanced when frozen. So if your sorbet taste just right before you freeze it, it will be probably too sweet when you serve it. So dont go "sugar happy"!
• Alcohol.... this is optional but adds so much more flavor to the sorbet. Since alcohol does not freeze, it also gives the sorbet a grainy feel rather than a super smooth texture. 
• To make any sorbet, you need 3 main ingredients.
• Any fruit of your choice - watermelons, berries, mango, peaches, lychees etc
• Acidity - lemon juice, lime juice, orange juice, balsamic vinegar are the popular options
• Sweetener - simple sugar syrup, agave nectar & honey are natural and more healthy options of course, sweet wine, fruit juice etc.
• Be creative!!!
• Watermelon or Raspberries & Vodka
• Figs & Balsamic vinegar
• Lemon & Mint
• Strawberry & Basil

Mango & Coconut Sorbet
2 medium sized mangoes, chopped
1 lime, juiced
12 oz / 350ml unsweetened coconut milk (light)
1/4 cup honey
1 tsp vanilla essence
2 tsp coconut rum (optional)

1. Put all ingredients into a food processor or blender and blend. Puree the mixture through a sieve to ensure you get a nice smooth mixture with no particles. 
2. If you have an ice cream maker, follow steps based on your machine recommendations to make sorbet. If not follow steps 3 & 4.
3. Pour into a freeze proof container and freeze. 
4. Once frozen (or almost frozen), break into pieces and blend again. Return to container and freeze again. Repeat this step again for a ultra smooth consistency. Remember that sorbets are meant to be soft like a frozen yogurt. 
5. Can be made 3 days in advance before serving. Ensure that the container is an air tight container. 

Mango Mousse 

1 packet Mango jelly

2 medium sized mangoes, chopped

1 cup cream

5 basil leaves

1. Make the mango jelly as per packet instructions but only make 3/4 recipe. So if the recipe calls for 2 cups water, use only 1 1/2 cups water with all the contents of the jelly packet. Add the basil leaves while the water is boiling before adding the contents of the packet. Allow to cool.
2. Once the mango jelly mixture is cool, remove the basil leaves and put mixture in the food processor with mangoes and cream. 
3. Blend until smooth. 
4. Pour into individual serving cups or large container. Refrigerate until set. 
5. Should be made 1 day in advance before serving. 

Mango Brûlée 

2 medium sized mangoes

4 tbsp brown sugar

1 lime, cut into 4 wedges

1. Slice the cheeks of the mangoes on both sides leaving the stone. Slice as much flesh as you can getting close to the stone. 
2. Leaving the skin on, gently run your knife scoring crisscross pattern about 2cm through the flesh stopping at the skin. Be careful not the cut through the skin. 
3. Turn the skin inside out a little. Spread 1 tbsp of brown sugar per half.
4. Turn on your broiler on high, place the mangoes on a baking tray lined with foil.
5. Broil for 5 minutes of till sugar turns brown and crystalizes a little. 
6. Squeeze the juice of 1 lime wedge and serve warm!

Assembling the platter

1. Serve the sorbet into a small bowl and place on platter. Garnish with mint leaves or small coconut pieces
2. Place the Mango Brûlée on the platter while still warm.
3. Place the individually set Mango Mousse bowl on the same platter.

Serve quickly and see how it disappears as quickly as your served it!