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Author Notes: Well, for the past 3 weeks my piece of Vermont has had 3 sunny days when the wind has not blown the hat off my head. It's damp-cold, but the daffodils are out and the mangoes are abundant. I had a headful of inspiration: the photo of the egg coddlers on the Shop link; my oven is on the fritz so baking was out ( I am so glad I made a pot of chicken soup last night); a little bouquet of daffodils on my dining table; and, finally, a beautiful bottle of Ron del Barrilito rum, which has the most wonderful notes of coconut and caramel. I highly recommend this import from Puerto Rico. This little dessert is a tiny piece of food art (well, I think so) and is easy to assemble. Small amounts of a few ingredients go a long, long way. You can make this dessert a couple of hours ahead of time and place it covered with plastic wrap in the refrigerator, which will firm up the texture. Just leave off the garnish until you serve. Get out your teaspoon - you will need it for assembly as well as indulging! - Bevi
Makes four 2.5 ounce servings
For the Mango Puree
- the juice of 1/2 lime
- 1 shy cups water
- 1/2 cup sugar - vanilla sugar if possible
- 1 "just" ripe mango (not too ripe), sliced
- zest of one lime - use half of the zest for the syrup
- Pour the lime juice into a liquid measuring cup. Add enough water to make 1 cup of liquid. Place the sugar and lime juice/ water into a saucepan over low to medium heat. Stir to dissolve the sugar, and allow to simmer until the syrup thickens a bit. Add the mango slices, and cook for about 5 minutes, then add the 1/2 lime zest and cook another 5 minutes. Take off the heat and allow to cool for about 10 minutes.
- With a slotted spoon, lift the mango slices out of the syrup and place in a food processor. Add 1/4 cup of the syrup, and process until you get a smooth puree. You should have about 1 cup of puree. Reserve the remaining syrup. Place both the puree and the syrup in the refrigerator; overnight if possible. The puree will set nicely, and the syrup with get somewhat thicker.
For the Grilled Pineapple, the Yogurt Filling, and Assembly
- 2 round slices of a ripe golden pineapple, uncored
- 3 tablespoons good dark rum - you know my preference!
- 4 ounces Vanilla yogurt - I like Liberte
- 4 ounces mascarpone cheese
- reserved syrup
- mango puree
- the rest of the lime zest
- 4 glass 2.5 ounce dessert bowls - egg coddlers if possible. The beauty of the dessert is the side view! You can also use martini glasses.
- In a saute pan, place the pineapple slices over medium heat. Allow to sear for about 90 seconds. Add the rum and flame if you feel like it. Turn the pineapple slices over, and sear on the other side, until the slices are golden brown. Remove from the heat, allow to cool, cut out the cores, and halve the slices. Then, cut 4 chunks from each half slice. Set aside.
- Combine the vanilla yogurt and mascarpone cheese. Add a tablespoon of the lime syrup and stir.
- Assemble: Place a teaspoon of the mango puree in the bottom of each coddler. Then press 4 chunks of pineapple equidistantly around the sides of the coddler. With your fingers, press a bit of lime zest into the side spaces between each pineapple chunk.
- Place 3 teaspoons of yogurt/mascarpone filling in the coddler. Teaspoon 1: Crosswise into the coddler; Teaspoon 2: Crosswise in the other direction; Teaspoon 3: To fill in the gaps. Tap the coddler to settle the filling into any air pockets. Smooth the final teaspoon of filling so you have a smooth and level surface.
- Place 2 teaspoons of mango puree atop the filling, and smooth out the surface. To garnish, place a scant half teaspoon of filling atop the puree, sprinkle with a little lime zest, and then add a scant 1/4 teaspoon of syrup.
- Note: If you don't have the time or inkling to press lime zest on the sides of the serving dish - don't! I attached a photo of each variation.
- This recipe was entered in the contest for Your Best Mangoes