Mangoes with passionfruit jelly, lime sorbet and spearmint
Nothing heralds the arrival of summer like the aroma of ripe mango.
Ingredients
375ml passionfruit juice
150ml freshly squeezed orange juice
200g white sugar
3½ gelatine leaves (titanium strength), softened in cold water
8 ripe mangoes
16 spearmint sprigs
1 litre lime sorbet
Method
For the jelly: Combine juices, sugar and 1 cup of water in a saucepan. Stir over medium heat until sugar dissolves. Squeeze excess water from gelatine, add to pan, stir until gelatine dissolves, then pass mixture through a fine sieve. Cool slightly, pour into a container and chill for 4 hours to set.
To assemble: Peel mangoes, slice cheeks off and set aside. Cut remaining flesh from the stone and crush in a bowl with a fork. Place a little mango puree in the centre of 8 plates or shallow bowls and spread with a spoon. Scoop tablespoon-size pieces of jelly out of the container and place 3 pieces around each plate.
Slice each mango cheek into 4 and place around each plate. Tear mint sprigs and sprinkle over. Finish with a scoop of sorbet.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
