Mango with coconut and lemongrass cream
Mangoes are a summer fruit and at their best now. They range in size from that of an egg to almost as big as a rockmelon. Skin colour alone is not an indication of ripeness as some Asian varieties such as the Nam Doc Mai remain green. In the same way, a red blush on a Bowen or R2E2 can be misleading. A ripe mango will smell ripe and feel a little soft. Avoid fruit that is too soft, bruised or blemished with black spots.
Ingredients
2 cups of coconut milk
2 chopped lemongrass stalks
3 tsp of rice flour
2 tbsp of water
good pinch of salt
1/2 cup of sugar
1/2 cup of sesame seeds
mango cheeks (one per person)
Method
In a stainless steel saucepan, heat 2 cups of coconut milk with 2 chopped lemongrass stalks. Mix 3 tsp of rice flour with 2 tbsp of water to make a paste. Add this to the simmering coconut together with a good pinch of salt. Keep on a low heat, stirring, until the coconut milk has thickened. Add 1/2 cup of sugar and stir until it has dissolved. Strain into a bowl to cool. Place 1/2 cup of sesame seeds in a frypan and toast over a medium heat until they have coloured. Arrange the mango cheeks (one per person) in a serving dish, spoon on the cooled coconut cream and finish by sprinkling on the sesame seeds.
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