- Serves: 4
- Effort: easy
- 120 g caster sugar
- 1 lemon, juice only
- 270 ml water
- 4 ripe mango
- icing sugar, to dust
For the sabayon
- 6 egg yolks
- 150 ml syrup, (from the poaching liquid)
- 2 tsp white rum
- 30 g caster sugar
- 1 handfuls fresh mint, finely chopped
1. Put the sugar, lemon juice and water in a saucepan and bring to the boil. Remove from the heat and set aside.
2. Top and tail the mangoes and use a peeler to remove the skin. Stand the mango on its end and slice downwards each side of the stone to remove the flesh. Place the fruit in the prepared syrup and cover with greaseproof paper. Poach over a gentle heat until tender, for about 5 minutes depending on size and ripeness. Leave to cool, take out the mangos and set aside.
3. For the sabayon: put the egg yolks in a stainless steel bowl over a pan of boiling water and whisk in the mango poaching syrup, caster sugar and rum. Pass the mixture through a sieve into another bowl and stir in the mint.
4. Cut the mango into thick slices and divide it equally between 4 heatproof plates. Spoon the sabayon mixture over the mango, dust with icing sugar and place under a hot grill. Cook until evenly brown and serve.
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