quick pineapple-mango sorbet

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Pineapple-Mango Sorbet with a slice of Fresh Mango Tart

All it takes is  just three ingredients plus water and not quite 5 minutes of your time! And you can adapt it for smaller or larger portions by remembering that it’s just 2 parts pineapple to 1 part mango.

Quick Pineapple-Mango Sorbet
Makes 6-8 scoops

2 cups frozen pineapple chunks
1 cup frozen mango chunks
Juice of 1 lime
up to 1/4 cup or more of water, as needed

In the bowl of a food processor, add the pineapple, mango and lime juice. Process until the fruit is a flaky texture. While the machine is running, gradually pour water a bit at a time down the feed tube until you get the desired consistency: creamy and smooth. You may use more or less water as needed.

fresh mango tart with vanilla mango cream

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Now that summer is on its way here in Thailand, mango season is also on its way. We’ve been enjoying gifts of mangoes from our back-door neighbors, and sometimes with sticky rice and salty-sweet coconut sauce. These sweet-tart mangoes inspired this dessert.  It’s a simple dessert, consisting of a pâte brisée crust, a lightly sweet cream filling, and fresh mango topping. Here it is:

Fresh Mango Tart with Vanilla Mango Cream
Makes 1 7-inch tart

For the Pâte Brisée
200g all purpose flour (Type 55)
100g unsalted butter, cubed and chilled
pinch of salt
1 tablespoon sugar
1/2 cup cold water

Preheat oven to 200˚C.

Prepare the pâte brisée. Mix together the flour, salt, and sugar. Cut in the butter in small pieces. Mix in cold water, a tablespoon at a time, or just enough to make a ball. Flatten into a disk, rolling the edge on the work surface to smooth it out. Cover disk in plastic and let rest about 30 minutes in refrigerator to firm up the dough.

Remove the dough disk from the refrigerator. Lightly flour work surface, rolling pin and dust some flour on the surface of the disk. Roll disk out into a 1/4 inch thick round about 9 inches in diameter. Roll up the disk on the rolling pin. Place rolled up dough on top of the tart pan, pressing the dough into the bottom and sides with your knuckles. Repair any tears with extra dough pieces. Prick the bottom of the dough with a fork.

Line the pastry shell with parchment paper. Fill with pie weights. Blind-bake the pastry shell 10 minutes and remove the tart pan from the oven. Reduce heat to 175˚C. Remove the parchment and pie weights and return pastry shell to the oven and bake 5-10 minutes or until the bottom is light golden. Remove from oven and cool thoroughly. If using beans, save them for another baking project.

Vanilla Mango Cream Filling and Topping
2 mangoes
8 ounces (250 g) cream cheese block, softened
1/3 cup (79 ml) heavy cream
2 tablespoons (30 g) confectioner’s sugar
1/2 teaspoon vanilla

Fruit Glaze*
2 tablespoons apricot jam or jelly
1-2 tablespoons water

While the dough is chilling in the refrigerator, peel the mangoes. On a cutting board, slice the flat sides of the mango off, front and back. Put the slices flat on the cutting board and trim about 1/2 inch off the top and bottom. Save the trimmings. Then thinly slice the big pieces of mango. Repeat with the second mango. Set the slices aside. Trim the remaining fruit off the seeds, and, including the saved tops and bottoms, chop coarsely. You should get about 1/3-1/2 cup chopped fruit. Cover the mango slices and chopped fruit and refrigerate until ready to use.

In a large bowl, use a hand mixer to combine the cream cheese, sugar, vanilla, and heavy cream. Start with 1/4 cup cream then add up to 1/3 cup to thin the cream cheese. You want a thick consistency like a pastry cream. Gently stir in the chopped mango. Scrape the cream mixture into the cooled pastry shell. Smooth the top with an offset spatula. Starting from the outer edge, place the mango slices in a circular pattern continuing all the way to the center. Stick the fruit into the cream at a slight angle rather than laying it flat on top of the cream, following the curve of the tart pan.

Make the fruit glaze. Heat the apricot jam with a tablespoon of water until it becomes thin and smooth. If not thin enough, add up to a tablespoon more water. Strain to remove any fruit solids. Brush the glaze over the mango topping. Glazing keeps the fruit fresh and gives it a wonderful glossy finish.

Chill the tart for at least an hour before slicing and serving.

*Alternatively, mix 2 tablespoons golden honey with a few drops of water and brush this mixture on top of the mangoes. A honey fruit glaze is recommended if the mangoes are more tart than sweet.

thai curry shrimp

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Sometimes a curry is just too soupy and I prefer a dipping sauce. This dish is my response to a kaeng.  The shrimp is tender, the sauce salty and spicy, the salsa sweet, tart, and fresh.

Thai Curry Shrimp

1 – 1 1/2 pounds large shrimp, peeled and deveined, with or without tails
1/4 cup olive oil
juice of 2 small limes
1/2 cup palm sugar simple syrup
1/4 cup cilantro, chopped fine
2-4 cloves garlic, minced
1/4 cup onion, minced
1 teaspoon curry powder
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon nam pla or fish sauce
1/2 teaspoon white pepper
1/2-1  teaspoon Sriracha Sauce (add more or less to taste)
1 tablespoon olive oil

To make the simple syrup, break up 1 1/2 cakes palm sugar in a small saucepan and add 5-6 tablespoons water. Boil until dissolved. Set aside to cool.

In a medium bowl, combine olive oil, lime juice, cooled syrup, cilantro, garlic, curry, turmeric, cayenne pepper, white pepper, and Sriracha sauce. Mix well. Add the shrimp. Let stand 1 hour. Don’t let it stand longer than that or the lime juice will “cook” the shrimp.

Heat a tablespoon oil in a large skillet. Remove the shrimp from the marinade and put in the hot oil to cook for one minute without turning. Remove the shrimp and set aside. Add the marinade to the skillet and let it reduce until thickened. Return the shrimp to the skillet to finish cooking. Serve with mango-tomato salsa and white rice.

Mango-Tomato Salsa

1 large mango cut off the seed into 1” cubes
1/2 cup grape tomatoes, halved
1/4 cup scallion, minced
1/4 cup cilantro, minced
Juice of 1 small lime
1 Thai chile, chopped (optional)
sugar to taste

Mix together all the ingredients. Taste. If the salsa is too sour, add a bit of sugar to taste. Serve on a bed of lettuce.

mango-nutella dessert or another way to eat a mango

 

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These coconut wafer cookies by Pattaraporn are Andy’s favorites. Light and crispy, they make a great snack. Crumbled over ice cream and mango and drizzled with nutella, these cookies complement the other tastes and textures of this dessert. This dessert needs no recipe, just a little imagination.

Mango-Nutella Dessert

Prep time: 5 minutes
Cook time: 0 minutes
Servings: 2

What you’ll need:
1 large ripe mango cut into cubes
2 scoops ice cream, any flavor (I used Été banana almond and cookies and cream)
4 coconut wafer cookies, crumbled  (or any flavor)
2 tablespoons nutella, liquefied

How to assemble the dessert:
Divide the mango cubes between two small bowls. Add the ice cream to the top of the mangoes. Using your fingers, crumble 2 cookies over each scoop of ice cream. Heat the Nutella in the microwave for about 15 seconds to liquefy it. Drizzle over the ice cream. Eat!

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