Author Notes
Mango is incontestably the uncrowned King of all fruits in India. Mangoes is such a prized flavor that typically Indians in general don't like to adulterate it by adding other flavors. Keeping that in mind I wanted to create a dish showcasing Mango as the highlight of the dish and where it doesn't loose its delectable taste.
I love the ethereal lightness of a Meringue. Using it as a blank canvas; meringue offers the potential for endless possibilities. My family’s favorite summer dessert was named after the Russian ballerina Anna Pavlova by a chef who wanted to create something “as light and ethereal as the dancer herself. It seemed natural for me to create a dish using meringue as the base. Here is my ode to Mangoes and Summer, creating a dish with the most indulgent ingredients in India: Mango, Saffron, Cardamom, and Pistachios. —Primlani Kitchen
Ingredients
- Meringue
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3
Large Egg Whites (room temp)
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1/4 cup
Sugar
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pinch
Tartar
- Spiced Mango Anglaise & Pistachio Praline
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1 cup
Milk
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3
Large Egg Yolks
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1/4 cup
Sugar
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1 teaspoon
Cornstarch
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1/2 teaspoon
Cardamom powder
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1 teaspoon
Saffron threads
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1
Ripe Mango, peeled & pureed
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1 teaspoon
Vanilla Extract or Kewara Water
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1/2 cup
Cold Cream
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1 cup
Pistachios, toasted
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1/2 cup
Water
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1 cup
Sugar
Directions
- Meringue
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Beat the egg whites using a whisk on high-speed until soft peaks form. Sprinkle the sugar and tartar powder, beating at high-speed until firm and glossy. Preheat the oven to 300 degrees. Spoon the meringue into desired molds, tapping the bottom so there are no air bubbles in the meringue. Bake for 20 minutes, until set. (They tend to get puffy, so add less).
- Spiced Mango Anglaise & Pistachio Praline
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Spiced Mango Anglaise: Put the milk, cornstarch, sugar, saffron, and cardamom powder in a saucepan stirring till hot. Meanwhile, whisk the egg yolks in a bowl.Temper little milk at a time with the eggs to make sure that eggs don't scramble. Return mixture to heat and whisk till smooth. Strain the anglaise and stir in the cold cream. Add pureed mango and vanilla extract. Let cool.
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Praline: Line baking sheet with foil and spray with nonstick spray. Make the caramel sauce with sugar and water. Once golden color reaches remove from heat and add the pistachios. Stir until coated. Immediately pour mixture on the baking sheet and let cool completely. Grind a bit of praline and chop a few for garnish.
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To Serve: Spoon Mango-Anglaise in individual serving plates, remove the meringue from the mold and place the small floating islands on top. Sprinkle with ground and chopped praline. Serve immediately.
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