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Mango & vanilla sauce

May 12, 2017 | Extras, Sauces

Mango & vanilla sauce

Recipe developed for Westfalia Fruit and Woolworths
Makes about 600 ml curd

This dessert sauce is made in a similar way to a lemon curd, but is not as tart. Fresh mango purée gives it a creamy texture and a sweet and fruity flavour.

Ingredients

2-3 mangoes (650 g), peeled and cubed

5 egg yolks

125 ml (½ cup) castor sugar

30 ml (2 tbsp) fresh lemon juice

100 ml cold butter, cubed

2,5-5 ml (½-1 tsp) vanilla powder or 1 large vanilla pod, split open and seeds scraped out

Method

1. Place mango in a large bowl and blend with a hand blender until completely smooth. It should make about 375 ml purée. (See tips.)

2. Place purée in a glass bowl with the rest of the ingredients and place over a pot of gently simmering water.

3. Beat well until the butter has melted. Stir over a very low heat for about 10 minutes until thickened. Take care not to boil the mixture. Once thickened, the mixture should coat the back of a metal spoon. Remove from the heat. The sauce thickens as it cools down.

4. Just before the mixture is ready, fill 1-2 glass jars with boiling water. Place lids in a bowl and cover with boiling water. Allow jars and lids to stand for 10 minutes and drain water.

5. Spoon hot sauce into hot jars and seal immediately with the lids. Keep refrigerated. Once opened, use within a week. Unopened, the sauce will last for 2 weeks.

6. Serve mango dessert sauce with Double Cream Greek Yoghurt (500 g or 1 kg) and fresh mango as a dessert. Sprinkle with toasted coconut or roasted almonds. Alternatively use as a sauce on ice cream, crumpets, a filling in pancakes, on scones or as a topping for meringues or even with a fruit salad. It’s delicious with berries. Garnish with fresh sprigs of mint.

Tips

1. Use a sharp vegetable peeler to peel a mango easily. A peeler removes less skin than a vegetable knife, leaving you with more flesh to enjoy.

2. Freeze any extra purée and add to smoothies for a delicious summer treat.

3. If preferred, pass the purée through a sieve to get rid of any pieces of fibrous mango.

4. Freeze the egg whites to make a delicious pavlova or add some to scrambled eggs.

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