SALTED CARAMEL MANGO WITH SESAME AND GINGER
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.