On a mission for mangoes
MANGOES mean a lot to our family. In particular to my mother, who loves them.
Even though the mango is a seasonal fruit that makes its much-awaited appearance in summer, mum loves eating them all year round. And because my dad loves my mum very much, he goes to great efforts to track down and prepare enough mangoes to keep her well supplied throughout the year.
In his mission to find the sweetest, best tasting mangoes, he'll visit local markets, he'll drop by road-side stalls and get to know the local vendors. He'll take detours on drives to other towns if he knows there's a chance of mangoes being for sale on a roadside. He'll browse through shops, he'll carefully pick the few growing on his own tree, wherever they are, he'll track them down.
And then he'll sit at the kitchen table and peel tray after tray of ripe mangoes, ready to store in the freezer so mum can just help herself whenever she wants. This job is messy and takes him hours, but he does it with love.
Grilled mango with caramelised brioche
1 large ripe mango
2 tbs Vin Santo wine or other dessert wine
1 vanilla bean, split and seeds removed
2 tbs caster sugar
2 large, thick slices of brioche or panettone
2 tbs of butter
Vanilla ice cream for serving
Maple syrup, icing sugar
Cut the cheeks from the mangoes and cook them on a pre-heated grill until the grill marks are visible on one side only. This normally takes about 30 seconds.
Carefully transfer the mango to a baking dish that will snuggly fit the mango cheeks side by side. Pour the Vin Santo over the mango, add the vanilla bean and add a couple of tablespoons of water to the tray also. Place into a pre-heated oven on 180C for about 3-5 minutes. Remove and allow to cool for a few minutes, there should be a nice syrup in the bottom of the baking tray.
Melt the butter in a large non-stick frying pan over a medium heat. Once the butter starts to sizzle, cook both pieces of the brioche in the hot butter until golden brown in colour. Remove the golden brioche from the pan and set aside.
Wipe out the pan with kitchen paper and place back on the heat with a tablespoon of caster sugar, as soon as the sugar starts to caramelise add the brioche back to the pan, be careful this will be very hot. Once the first side of the brioche is covered in the caramel and becoming crunchy carefully flip and repeat for the other side. Once both sides are done transfer the toffee coated brioche to a wire rack to cool for a couple of minutes before serving.
To assemble arrange the brioche on the plates; put the warm mango on top and then any of the liquor over the top. Serve immediately with vanilla ice cream, a drizzle of maple syrup and a dusting of icing sugar.
Recipe: Australian Mangoes, www.mangoes.net.au