Poached Mango with Lemongrass Crème Anglaise and Coconut Sorbet
Recipe courtesy of Christophe Joignant
Sponsor: National Mango Board
- 6 ¾ c water
- 1 ¼ c sugar
- 1 Tbsp lemon juice
- ½ tsp ground coriander
- 2 star anise
- 1 vanilla bean, split
- 4 small fresh mangos, diced
- 15 egg whites
- ¾ c sugar
- 3 ¾ c milk
- 2 tsp vanilla extract
- 1 ¾ c milk
- 1/3 c sugar
- 3 egg yolks
- 1 egg
- ½ c cornstarch
- Pinch of salt
- 2 tsp vanilla bean paste
- 3 Tbsp unsalted butter, softened
Lemongrass Crème Anglaise:
- 3 ¾ c milk
- 1/3 c coconut milk
- ¾ c powdered sugar
- 4 lemongrass sticks, chopped
- 1 vanilla bean
- 3 Tbsp coconut cream
- 1/3 c pastry cream
- 2 c simple syrup
- 1 lime, zested
- 2 c coconut purée
For the Poached Mangos:
- In a saucepot, bring the water, sugar, lemon juice, coriander, star anise and vanilla to a boil to make a syrup.
- Remove from the heat and pour over diced mango in a heatproof container.
For the Floating Island:
- Beat the egg whites until soft peaks form, then add the sugar and beat again to stiff peaks, a meringue-like consistency.
- Bring the milk to a boil, add the vanilla extract and add 1 tablespoon of meringue. Poach on both sides for about 2 minutes.
- Continue to poach the meringues in batches, so the pan is not overcrowded.
- Remove the meringues from the milk to a lined baking sheet and set aside.
For the Pastry Cream:
- Heat the milk over medium-high heat and bring it to a simmer, almost to a boil.
- Meanwhile, place the sugar, egg and yolks, cornstarch and salt in a bowl. Whisk until you have a thick, smooth mix. Place the bowl with the egg mix on a towel or napkin and set aside until the milk comes to a boil.
- As soon as the milk starts to simmer, remove it from the heat. Slowly pour about half of the hot milk in a thin stream into the egg mix, tempering the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
- Heat the custard base over medium heat while whisking vigorously, until it starts to thicken.
- Remove from the heat and add the vanilla paste. Whisk in the butter until it’s completely mixed in.
- Pour the custard into a bowl and immediately cover the surface with plastic wrap.
- Let the custard cool down to room temperature and then refrigerate for a few hours, until it’s completely chilled.
- Use as needed after the pastry cream has been chilled.
For the Lemongrass Crème Anglaise:
- In a saucepan, bring the milk, coconut milk, sugar, lemongrass and vanilla to a boil.
- Reduce by one third. Let cool, then whisk in the pastry cream and coconut cream. Cover and refrigerate.
For the Coconut Sorbet:
- Reduce the simple syrup over medium-low heat so it will read 28 on the Baume scale.
- Combine the simple syrup, lime zest and coconut purée. Cool over an ice bath.
- Freeze in an ice cream machine and pack into a container. Keep frozen.
- Make a ring of poached mango on a dessert plate.
- Ladle some crème anglaise inside the mango ring.
- Top with a scoop of sorbet and a poached meringue on the sorbet.
- Garnish with vanilla beans and star anise.
From the 2023 Top 10 Trends issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.