Summer brings an abundance of delicious fruit, and one that Queenslanders are especially fond of is mango. This special dessert calls for green mango, which is not a type of mango. In fact, it’s an unripened mango which you will find is more tart in flavour. And in this beautiful recipe created by Chef Simon Palmer of Ecco Bistro, it brings welcome zest.
We know you’ll love these flavours – a fresh finish to any meal, this gorgeous 4 part recipe never fails to surprise and delight.
Zest of 1 orange
Zest of 1 lime
125g caster sugar
1 green mango (thinly slice into strips)
1kg Greek yoghurt
285g caster sugar
Zest of 1 lime
600ml grapeseed oil
200ml strawberry stock
3g agar agar
Making Strawberry jelly
- Cut strawberries into small pieces and add all ingredients to a medium mixing bowl and cover with glad wrap. Place bowl over a pot of hot water and cook for 30min till juice begins to separate for strawberries and strawberry stock is achieved.
- After straining off strawberry stock you should yield about 600ml or more stock place 200ml aside of strawberry gel and the remain stock place into a pot.
- Once stock is a bring to the simmer then take off the heat and whisk gelatine into stock and chill for 6 hours till set.
- Once set dice into small cubes
Making yoghurt sorbet
- Add all ingredients to a pot and bring to a light simmer and always stirring.
- Then pour mixture in to a container and chill overnight
- Once chilled then churn in an ice cream churner till smooth texture is a achieved
Making strawberry gel
- Place strawberry stock put aside, agar agar to a pot and bring to the boil.
- Once boiled pour into a tray and chill till set.
- Once set blend with a stick blender till smooth puree is formed
Making Nasturtium oil
- Blanch nasturtium in boiling water and refresh in ice water. Then remove from ice water and dry well
- Add nasturtium and grapeseed oil to a blender and blend for 3-5min till a good green colour is achieved and then strain through a fine strainer