SALTED CARAMEL MANGO WITH SESAME AND GIN­GER

Better Homes and Gardens (Australia) - - Summer Favourites -

Prepa­ra­tion time 15 mins Cook­ing time 10 mins Serves 6

8 gin­ger­nut bis­cuits, bro­ken 1 Tbsp sesame seeds, toasted 5 large firm man­goes

Juice of 2 limes

100g glacé gin­ger, finely chopped 4 kaf­fir lime leaves, sliced

finely into threads

SALTED CARAMEL 300g caster sugar 2 Tbsp water 160g but­ter 240ml cream

2 tsp flaked salt

STEP 1 To make Salted caramel, com­bine sugar and water in a small saucepan over a low heat. Stir un­til sugar has dis­solved. In­crease heat to high and boil, with­out stir­ring, for 2-3 min­utes, un­til bub­bles slow down and caramel starts to colour. You are af­ter a dark caramel; take care not to burn it. Re­move from heat and add but­ter and cream, tak­ing care as it may splut­ter. Re­turn to high heat and bring back to boil, then im­me­di­ately re­move from heat and stir through salt. Pour caramel into a clean con­tainer and set aside to cool.

STEP 2 Mean­while, crush gin­ger­nut bis­cuits and sesame seeds in a mor­tar and pes­tle or use a rolling pin and a seal­able bag. Set aside.

STEP 3 Slice cheeks off man­goes to make 10 halves. Cut any ex­tra flesh from each mango and place in a bowl.

STEP 4 Se­lect 6 largest mango halves and, us­ing a large spoon, scoop flesh from skin, leav­ing about 1cm of flesh in each skin to form a mango ‘bowl’. Set aside. Scoop flesh from re­main­ing mango halves, cut into large pieces, and set aside with flesh from Step 3.

STEP 5 Place the 6 mango bowls on in­di­vid­ual serv­ing plates and di­vide the mango flesh be­tween the mango bowls, pil­ing high. Squeeze lime juice over the mango flesh.

STEP 6 Spoon bis­cuit crumb over some of the mango and some on the plate, then scat­ter over gin­ger. Pour salted caramel over mango, let­ting it fall onto the plate, and scat­ter over threads of lime leaf to serve.

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