Mango Mango - Taste Of Yellow

Thursday, May 03, 2007



If you are not a food blogger you probably do not understand why so many of us are creating and posting yellow foods.... We are all in for a good cause.

Barbara of Winos and Foodies is the driving force behind so many yellow dishes popping on your screen. Currently fighting cancer, she still finds the energy to create an event, A Taste of Yellow, to raise cancer awereness. Her idea has been recognized as an official event supporting LiveStrong Day and the Lance Armstrong Foundation on May 16th. So, whether you blog about food, cancer knows no boundaries and I urge you to make a yellow dish and post about it before May 7th, and visit Barbara's page to learn more about it.

I have already mentioned how cancer affected my life. My brother died of oesophagus cancer at 38 years old, and recently my grandmother passed away from complications of breast cancer. One life cut too short, the other one well filled and ready for the next journey. Pain, anger and sadness are part of my daily routine but I feel comfort and strength in reading or meeting people fighting or surviving cancer. Whoever said the pain dimishes with time was wrong, way wrong, that's why I jumped on the occasion to participate. I hope and pray that no one has to go through the pain of saying goodbye to a sibbling, child or relative who suffered through cancer and did not make it. Our family has grown stronger and closer being tested in their faith, love and friendship and not in our futile attempts at cheating death.

I was staring at all the yellow foods at the store when I found my hands grazing a crate of beautifully ripe and fragrant mangoes. A couple lemons and four mangoes later I was back in the kitchen putting my yellow dessert together.

For this, I drew my inspiration from Richard Leach's Sweet Seasons, once again, adapting his "Lemon-Mango Coupe" to be easily made in a home kitchen.
The components can be made over several days and the whole thing put together the day you plan on serving it. From bottom to top:
-base of Ultimate Lemon Pound Cake
- lemon custard cream
- diced mangoes
- sour cream topping
- mango sorbet in spring roll wrapper tubes

All Mango - All Yellow:

Serves 8

Ultimate lemon pound cake : 8 slices needed. Recipe here.
Cut the slices using 2.5 inch metal rings (8 slices-8 rings). Set the rounds on a sheet pan. Set aside.

Lemon Custard:

1 cup (236 ml) lemon juice
1/2 cup (118 ml) sugar
4 eggs
2 egg yolks
1/2 cup (118 ml) creme fraiche or sour cream
zest of 1 lemon

Preheat oven to 300 degrees.Combine lemon juice, sugar, whole eggs and eeg yolks in a bowl and whisk until smooth. Add the creme fraiche and lemon zest. Incorporate well.
Line the inside of an 8 inch round cake pan with plastic wrap. Do not worry, it will not melt. Fill the pan with the custard and place it on deep sheet pan or roasting pan. Fill the larger pan with water and bake the custard in this water bath for 30 minutes or until set. Allow to cool and refrigerate.
Cut the custard using the 8 rings previously used for the cake slices. The custard should remain in the rings, place them on the sheet tray on top of the cake rounds. I did this tricky move by using a spatula, sliding it under the tubes, lifting them carefully with my hand and quickly setting them on the cake rounds.

Mango filling:

2 fresh mangoes, peeled and diced
1/2 cup sugar, divided
1 tsp freshly grated ginger
2 cups cream fraiche.

Lightly sprinkle the mango with 1/4 cup sugar and toss gently. Fill the rings with the mango to withing 1/2 inch of the tops.
Combine the creme fraiche with the remaining 1/4 cup of sugar. Carefully spoon it into the rings and smooth the tops. Place in the refrigerator.

Mango Sorbet:

4 cups diced mangoes
1 1/2 cups water
2 cups granulated sugar
juice of 1/2 lemon

Combine all the ingredients ina saucepan and brigng to a simmer. Cook for 5 to 10 minutes, remove from the heat and puree until smmoth. Pass through a sieve. Cool completely and process in an ice cream machine according to the manufacturer's instructions. Keepp frozen until ready to use.

Spring Rolls Rings:

4 large spring roll wrappers
1/4 cup clarified butter
1 egg white, slightly beaten

Heat oven to 350. Cut the wrappers into strips 3 inches wide and 5 inches long. Butter the strips, with a pastry brush, leaving 1 inch unbuttered. Using 16 metal tubes 1 inch in diameter, roll the wrappers around the tubes. Brush the butter free space with the egg white and overlap a amll ostion of the wrapper, sealing it.Bake for a couple of minutes or until brown. Watch closely.
Slide them off the tubes and let cool completely.

To assemble: place some mango sorbet into a pastry bag and pipe it into the spring roll tubes. Place 2 on a plate, side by side. Unmold the mango dessert next to them. Decorate as you wish.




37 comments:

Mercedes said...

Wow- you've really out done yourself! I adore mango and the combination with poundcake sounds delicious.

Chris said...

I love anything mango....but this is simply wonderful. Looks beautiful and I would gobble it down in 2.2 secs.

Cate said...

Absolutely gorgeous!

bea at la tartine gourmande said...

What a nice way to show support. I myself lost siblings because of cancer, was also next to friend who survived it.

Your dessert is beautiful.

Ellie said...

Absolutely breath-taking! As always, your presentation is perfect, and I love the different flavours and textures that are working together to make up this dish!

Jann said...

a beautiful dessert-and thanks for your support!

Meeta said...

Helene, sorry to hear about your loss. Hugs!
Your dessert had me stunned. I love mangoes and this is such a wonderful summertime dish!

mayacook said...

It looks "simply" wonderfully delicious!!

christelle said...

We love mangoes at home.What a lovely support !
It seems to be wonderfull.
XXXX
Chrys

Little Foodie said...

Sorry for your loss. I have to say that your blog is beautiful and something your family would be proud of you for. Found you on Barbara's blog. Will definitely be back to read more.
Amanda

Kate said...

just in time...i just got some really wonderful mangoes from India...and Indian mangoes are the best in the world !These look lovely.Now i'm gonna try something too.Thanks

Anne said...
This comment has been removed by the author.
Anne said...

Sorry about that, my fingers were pretty fast, I was just starting :0

I've always been in love with mangoes and your lemon mango coupe is simply tempting :)

Rose said...

What a lovely dessert to show your support. I am really sorry to hear about your loss Helene.

Brooke said...

wow, this looks like something you would see in a top notch restaurant...you have outsone yourself..again!! Amazing!

Kelly-Jane said...

Beautiful!

I'm going to have to go and check this author out... his recipes look and sound amazing.

Cheryl said...

Your presentation is off the charts!! Really, you make some of the most beautiful desserts I have ever seen.

Lis said...

Simply gorgeous, Helene! Wow you have just been blowing my mind these past few (100) posts of yours! Can your creatings get any more gorgeous? Any more luscious?

xoxo

Anuhea said...

You plate your dishes beautifully! And thanks for the reminder...I have to get my livestrong post up as well!

gilly said...

Beautiful mango creations, Helene! And that poundcake recipe sounds utterly amazing!

My deepest condolences for your losses - it's true, cancer truly does know no boundaries...

valentinA said...

Hi Helene,
I'm sorry for your loss & I pray that God protect & keep you & your family.
It's a beautiful & creative dish you've made here, & I can imagine how yummilicious it must have tasted. Who could resist it?:)

Patricia Scarpin said...

Helene, I love your posts - you are always so inspired and you inspire us, too! These are stunning, I love mango and have never had anything like these!

Brilynn said...

I am constantly in awe of your creations, this looks amazing!

Anonymous said...

This is such a bittersweet entry... it combines the sweetness of mangoes, which I love, and the beautiful color of yellow, with memories of people you have loved and lost. Very touching, thank you for sharing.

ps. I love the combination of recipes too!


Ari (Baking and Books)

Ivonne said...

A beautiful dish for an incredible cause, Helene!

What a wonderful show of support for Barbara, and for everyone out there who has been affected by this disease.

Yellow rules!

Kate said...

hi Helen,
the last time i visited i did not read your entire post ...but i'm back i read it ...and i'm really to sorry to hear about your losses.Cancer has affected each one of our lives in way or another.Its gr8 that everyone is creating an awareness to combat it.

Dilip said...

OMG...what a great recipe...looks devine...every elegant...thanks for sharing...

Mercotte said...

C'est absolument superbe, tout ce que j'aime, la présentation, le goût , bravo !

MyKitchenInHalfCups said...

These are really beautiful! Mango so good!

$ha said...

A wonderful recipe to support this cause!
the Mango's power!

Anita said...

What a beautiful sunshiny inspiring dessert! Thank you for sharing; you've made a wonderful contribution!

Barbara said...

Such a beautiful dessert Helen.Thank you for contributing.

Michele said...

I love the mango sorbet presentation. Have you tried sugaring the springroll wrapper? It seems like it would be pretty tastless just baked (I use them to make baked savory crackers, but I flavor them with sesame oil and garlic). Sugar would also give them a nice sheen. You have inspired me to experiment...

So Simple said...

Beautiful presentation Helene. The flavours must blend perfectly.

rhid said...

my step father died of cancer last month. he was such a strong person physically and mentally that it really has really thrown light on reality. it's time to take risks, see the world - to bake up a storm after all i'm sure that's what he would have wanted.

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