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Mango Mango – Taste Of Yellow

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.

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Mercedes May 4, 2007 um 1:10 am

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

Anonymous May 4, 2007 um 1:17 am

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

Cate May 4, 2007 um 2:03 am

Absolutely gorgeous!

Anonymous May 4, 2007 um 2:08 am

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.

Anonymous May 4, 2007 um 2:58 am

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 May 4, 2007 um 4:36 am

a beautiful dessert-and thanks for your support!

Meeta K. Wolff May 4, 2007 um 5:46 am

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

Anonymous May 4, 2007 um 7:16 am

It looks "simply" wonderfully delicious!!

Anonymous May 4, 2007 um 10:24 am

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

Amanda at Little Foodies May 4, 2007 um 10:28 am

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.

Kajal@aapplemint May 4, 2007 um 10:29 am

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 May 4, 2007 um 10:49 am

This comment has been removed by the author.

Anne May 4, 2007 um 10:59 am

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 ­čÖé

Warda May 4, 2007 um 11:14 am

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

B May 4, 2007 um 1:57 pm

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

Kelly-Jane May 4, 2007 um 2:11 pm


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

Cheryl May 4, 2007 um 2:37 pm

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

Lis May 4, 2007 um 3:42 pm

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?


Anuhea May 4, 2007 um 5:42 pm

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

Anonymous May 4, 2007 um 6:04 pm

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…

Stella May 4, 2007 um 7:57 pm

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 May 4, 2007 um 10:43 pm

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 May 4, 2007 um 10:54 pm

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

Anonymous May 5, 2007 um 5:59 am

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!

Kajal@aapplemint May 5, 2007 um 7:19 am

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.

Anonymous May 5, 2007 um 10:04 am

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

Mercotte May 5, 2007 um 1:56 pm

C’est absolument superbe, tout ce que j’aime, la pr├ęsentation, le go├╗t , bravo !

MyKitchenInHalfCups May 6, 2007 um 1:28 am

These are really beautiful! Mango so good!

Anonymous May 6, 2007 um 1:53 pm

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

Anita May 7, 2007 um 3:37 pm

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

Unknown May 8, 2007 um 4:22 am

Such a beautiful dessert Helen.Thank you for contributing.

Anonymous May 12, 2007 um 1:25 pm

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 So Simple May 16, 2007 um 3:06 am

Beautiful presentation Helene. The flavours must blend perfectly.

rhid April 21, 2008 um 12:34 pm

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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