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If you are always on the lookout for unique mango dessert recipes, like me, then you will love this Napolean Of Alphonso and Meringue Glaze Recipe by none other than Chef Aman Tandon of Hotel Crowne Plaza, Ahmedabad City Center. This recipe combines the goodness of mangoes with the fiesty taste of berries playing a tune on your tastebuds while meringue gives a touch of lightness to the entire dish.
If you have a whole stash of those sweet alphonso mangoes in excess that you are not sure how to use, give this mango dessert a try now. It is sure to win the hearts of your near and dear ones as well as party guests with it’s decadent taste and cute looks!
2 whole mangoes, hulled and halved
3 tablespoons caster sugar, plus 2/3 cup
2 large egg whites, at room temperature
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
300ml pouring cream, softly whipped
3 tablespoons berry crush/compote
1. Pre-heat oven to 150 degrees. Place the mangoes in a bowl and sprinkle three tablespoons of caster sugar. Now toss gently and set aside.
2. Beat egg whites with a pinch of salt until soft peaks form. Gradually add 2/3 cup of caster sugar, beating well. Fold in vinegar and vanilla. Spoon six oval-shaped mounds of meringue onto a paper-lined oven tray. Reduce the temperature to 100 degrees and bake meringues for 50-60 minutes. Turn heat off and leave meringues in oven to cool.
3. Whip the cream until soft peaks form. Just before serving, combine the mangoes, balsamic and six turns of the peppermill. Toss very gently.
4. To serve, sandwich meringues with cream and mangoes and drizzle the juices all over.
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