Minty Mango Coconut Gelato
2 lbs mango, peeled, pitted (weigh after removing stone and peel)
1 cup simple syrup*
1 1/2 cup coconut milk
4 egg yolks
20 mint leaves
Pinch of salt
* Dissolve 1 cup of sugar in 1 cup of water over medium heat with a teaspoon of lemon juice. Once all sugar is dissolved, remove from heat and cool before using.
Place the mango flesh, mint leaves and simple syrup in a blender and blend to make a puree. In a bowl, beat the egg yolks and salt until they form a ribbon. Add coconut milk and mix until well blended. Bring the bowl over a pan with boiling water (forming a double-boiler) and whisk the coconut mixture until it thickens a bit. Remove from heat and let cool. Add mango puree and whisk well to blend, then chill for at least 2 hours. Once chilled, pour in an ice cream maker and follow manufacturer’s directions.
Mango Chocolate Soufflé
7 oz Valrhona Guanaja Chocolate (or your favorite)
5 eggs, separated
1/4 cup sugar (plus extra for dusting the ramekins)
1 cup mango, diced
Butter for coating the ramekins
Butter ramekins and coat in sugar, then chill until ready to fill. Melt Chocolate and cool. Whisk egg yolks and sugar until thick and form a ribbon. In a clean bowl, whisk the egg whites until stiff peak. Once chocolate is cooled, pour over egg yolk mixture and whisk to blend. Add a cup of egg whites and whisk to lighten the mixture, then gently fold the rest of the whites. Fill ramekins and bake at 375ºF.
Tip: when buttering the ramekins, use a vertical smear on the edges of the ramekins, rather than a spreading the butter in a circular motion. This will help the soufflé rise better.