Mango magic




Mango magic

This dish was served to us by Alvina and Umberto www.timeintuscany.com , not in Tuscany but here in Sydney when mangoes were at their best.  In true Tuscan style, fruits and vegetables in season are used in an amazing variety of simply delicious dishes.
 

For the mango jelly
makes 4 servings

2 ripe mangoes - peeled and cut (see
¼ cup caster sugar
Juice of 1 lime
1 cup water
1 tbsp gelatine powder
2 tbsp hot water
macadamia pralines - crushed

Place mango, sugar, lime juice and water into the jug of a blender and blend until smooth.
Strain the mango mixture through a sieve into a saucepan. Place it over medium heat and cook, stirring, until it’s heated through and the sugar is melted.
Place the gelatine powder into a small bowl, add the hot water and whisk well until the gelatine dissolves.
Add the gelatine mixture to the mango mixture and stir to combine. Divide the mixture into individual wetted moulds,  cover and place into the fridge for 3-4 hours until set.

To serve, arrange slices of cut mango on plates,  dip moulds in hot water and invert to release the jelly.   Serve with icecream or Greek yoghurt if desired and sprinkle with crushed macadamia praline.



 www.timeintuscany.com

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