MANGO “DAHL” WITH COCONUTPastry recipe
- Frozen fruit purée 100% : Mango - 400g
- Frozen fruit purée 100% : Passion fruit - 600g
- Sugar - 180g
- Agar agar - 20g
- Curry - 6g
Pour the Mango purée into a saucepan.
Add the Passion fruit purée.
Bring to a boil. Remove from the heat.
Add the curry powder
Make lentils using a syringe onto a parchment paper.
Let it set.
Remove using a spatula.
For this technique, not every gelatin will do. You have to use special gelatins because they have to set quickly. Moreover, you have to keep in mind that some gelatins will stick to the molds.
I use agar-agar because it is suited for this technique and it is a gelling agent used by vegans and vegetarians. Intrinsically, it brings an added nutritional value.
The potential of these faux mango and mandarin lentils is huge. They can be added successfully to salads or creams, giving texture and flavor.
Texture can be modified through the amount of agar-agar. The more agar-agar is used, the harder and crunchier it will get.
Keep in mind that this gelling agent is brittle. Depending on the mold you choose, a more flexible and elastic texture will be needed. To do so, combine the agar-agar with a standard gelatin. This way, the first one allows us to mold and unmold while the second one brings greater elasticity.
In this step
- Frozen fruit purée, sugar added : Coconut - QS
- Sprigs of coriander - QS
- Ground Allspice - QS
- Lime (zest) - QS
In the side of a small stone bowl, put 1 big spoonful of lentils.
In the other side, pour some Coconut purée.
Add some chili powder, a piece of a coriander leaf and some lime zest.
In this step