Mango with green tea syrup, coconut cream and macaroon crumbs

Mango with green tea syrup, coconut cream and macaroon crumbs

By
From
Taste of Australia
Serves
4
Prep
15 mins
Cooking time
20 mins
Photographer
Stuart Scott

When mangoes are out of season, the syrup is delicious with any berries, papaya or even orange segments. Macaroons have long been a favourite sweet treat in Australia, too often superseded by their fancier, French cousin, the macaron.

Ingredients

Quantity Ingredient
1 green teabag
1 tablespoon palm sugar or brown sugar
1 teaspoon grated lime zest
1/4 large red chilli, seeded and thinly sliced, (optional)
2 mangoes
450ml coconut cream, chilled overnight
1 teaspoon vanilla bean paste

Macaroons

Quantity Ingredient
1 egg white
115g caster sugar
1 teaspoon vanilla bean paste
40g shredded coconut

Method

  1. For the macaroons, preheat the oven to 180°C and line a baking tray with baking paper. Whisk the egg white using an electric mixer in a medium bowl until soft peaks form. Add the caster sugar, 1 tablespoon at a time, and continue to beat until stiff and glossy. Fold in the vanilla bean paste and shredded coconut. Spoon heaped teaspoons onto the prepared tray and bake for 15 minutes or until just beginning to turn golden on the edges. Cool on a wire rack. Gently peel the macaroons from the baking paper and store in an airtight container until serving.
  2. Combine the green teabag with 125 ml boiling water in a small saucepan and leave to infuse for 5 minutes. Remove the teabag and add the palm sugar, lime zest and chilli, if using. Place over medium heat, bring to the boil and simmer for 5 minutes or until thickened.
  3. Meanwhile cut the cheeks off one of the mangoes, following the line of the stone. Using a large spoon, carefully scoop the flesh away from the skin with a spoon and slice lengthways into 1 cm slices. Remove the skin from the remaining mango and, using a paring knife, also slice the remaining flesh lengthways into 1 cm slices. Place the mango slices in a bowl, pour over the syrup, cover and refrigerate until serving. Just before serving pour the well-chilled coconut cream into a large bowl and whip using an electric mixer for 4 minutes or until soft peaks form. Stir through the vanilla bean paste.
  4. To serve, spoon the mango slices and syrup into serving bowls or glasses and top with the whipped coconut cream and some crumbled macaroons.

Wine

  • It is important to keep the sugar level in a dessert below that in an accompanying wine, so a luscious botrytis semillon is called for here.

Lyndey’s note

  • The macaroon recipe makes around 24. This dessert uses half, so store the remainder in an airtight container. If it is a particularly hot day, chill the bowl before whipping the coconut cream.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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