To say true, I’m not a big fan of exotic flavours in desserts. I prefer simple ones: chocolate, orange, vanilla. Too simple? But you can always spike it with some liquor or rum! Any additions? Why not – I love honey, caramel and nuts. And what about fruits? Well, I choose something more conventional for my palate: apple and pear, strawberry and banana… As far as all those tropical fruits are concerned, I don’t mind eating them on their own, but if you make me choose between a sophisticated gateau garnished with lychees, star fruits and kumquats and a simple apple pudding, I would go for the latter one.
No wonder, when I saw Barbados cake in my “Zumbo” book, I initially decided against cooking it. Mango, pineapple, coconut – it’s not “too” exotic for me but not too appealing at the same time as well. After giving it a thorough consideration, however, I came to the conclusion that I should definitely give this recipe a try before I leave India. In Russia, I figured out, I would most probably face the problem of finding all the necessary ingredients (like kaffir lime, jaggery, coconut milk powder and cream, nothing to say of fresh tropical fruits) and even if I do I would have to pay much more for them! It became obvious that it would have been stupid “to skip” the recipe.
Eventually it’s March! And it is the beginning of mango season in India! A week ago I yielded to temptation to buy the first hardly ripe, a bit pale and not so sweet mangoes (which tasted good anyway!) and today I was in gastronomic euphoria when I was enjoying every succulent bite of Alphonso for breakfast!
Mango… The king of fruits…. There are so many amazing things one can make with it! Sauces, salsas and glazes for the meat, fillings for the crepes, toppings for the cakes, garnishes for mousses and parfait, nothing to say of enjoying this juicy fruit on its own. Blissful delight – we are up for it for the following couple of months!
Last year one of the most amazing desserts that I’ve managed to make with mango was called “Trio of melons”. The recipe was found in Elle magazine – in one of the last pages which I usually look through first (a weird habit, I know, but I believe I’m not the only one who “reads” women magazines in such a way!). Since I had just got my parisienne scoop (a cute piece of kitchen equipment I was craving for) and was in a mood of making scoops out of everything, the dish was a perfect choice.
The dessert turned out to be very delicate and light: juicy melon balls, refreshing touch of mint, tangy kick of curd with subtle flavour of vanilla and – the hero of the dish: Alphonso coulis, irresistably delicious and more-ish, that brought all the elements of the dish together and made them transform into a beautiful unforgettable combination. I’m looking forward to making the dessert this year again!
