From Taste
Florida's Tropics
Sponsored by the Florida Tropical Fruit Advisory Council, Florida
Department of Agriculture and Consumer Services
Chilled Mamey
and Mango Soup
Serves four
1 medium mamey
1 cup milk
2 cups mango, pureed
1 cup plain yogurt
1 cup unsweetened coconut milk
2 Tbs. lime juice
1 Tbs. ancho chili powder
½ tsp. ground cumin
¼ cup chopped fresh mint leaves
2 Tbs. rum
To
prepare the mamey:
Peel the mamey with a sharp knife. Carefully dice about 1 cup
of
mamey into “crouton” sized cubes; cover and refrigerate,
reserving for garnish. Place the remainder of the mamey flesh
in a
food processor. Puree with milk until smooth. Add
the mango
puree and pulse together.
To prepare
the soup:
In a large bowl, whisk together the mamey mixture, yogurt and coconut
milk. Season with lime juice, chili powder and cumin, then
mix in
the mint and refrigerate for at least 1 hour before serving.
To serve:
Ladle the soup into 4 large bowls. Divide up the mamey cubes
into
each bowl of soup and float ½ Tbs. of rum on top of each bowl.
Mamey Flan
½ cup sugar
1 cup mamey flesh
1/4 cup sweetened condensed milk
3/4 cup heavy cream
1 tsp. pure vanilla extract
3 large whole eggs
2 large egg whites
1 Tbs. honey
4 sprigs fresh mint
To prepare
the flan mold:
In a small pot add enough water to the sugar to make a wet, sandy
consistency. Place on stove top on high heat until
caramelized to
a light golden color. Carefully drop a few drops of water
into
the pot to stop the cooking. Immediately pour the caramel
into
the ramekins to cover the bottom.
To prepare the custard:
Combine the mamey, condensed milk, heavy cream, and vanilla, and bring
to a boil. Separately whisk together the eggs and
honey.
Spoon a few tablespoons of the hot mamey mixture into the eggs, mixing
to temper them. Whisk the remaining mamey into the tempered
eggs.
To bake the
flan:
Pre-heat the oven to 350°. Pour the mamey custard into the
ramekins. Place the ramekins into an oven proof casserole
dish. Add hot water to the dish until the water level is half
way
up the ramekins. Place in oven for about 1 hour, or until flan
sets. Remove from pan and let cool. Cover and
refrigerate
for at least 3 hours until well-chilled.
To serve:
Run the tip of a paring knife blade around the inside edge of the
ramekin. Invert the ramekin over the serving dish.
The flan
will slip out of the mold and caramel liquid will flow on the
plate. Garnish with fresh mint.
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Bibliography
Susser, Allen. "Chilled Mamey and Mango Soup and Mamey Flan." Taste Florida's Tropics, c. 2002, Florida Tropical Fruit Advisory
Council, Florida Department of Agriculture and Consumer Services, www.freshfromflorida.com.
Photographs
Maguire, Ian. Chilled
Mamey and Mango Soup and Mamey Flan, c. 2002, UF/TREC, trec.ifas.ufl.edu.
Published 19 May 2016 LR
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