RCI-DS.004.0061.001
Champagne Mangos with Raspberry Coulis and Cardamom Shortbread
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Prep25 min
Cook15 min
Total40 min
Servings4
Difficultybeginner
Ingredients
- 2 cups
- Raw Sugar Simple Syrup2 to 4 teaspoons
- Champagne mangos2 unitor one large regular mango, cut from the pit, peeled and sliced
- Four 4-by-3 inch Cardamom Shortbread Cookies1 unit
- 4 tablespoons
Method
1
Combine fresh raspberries and raw cane sugar in a blender or food processor, then pulse until the mixture reaches a smooth coulis consistency with no large berry pieces remaining.
2
Strain the raspberry mixture through a fine-mesh sieve into a bowl, pressing gently with the back of a spoon to extract all liquid and pulp while leaving seeds behind.
3
Stir the Raw Sugar Simple Syrup into the strained raspberry coulis, adjusting the amount to achieve desired sweetness and consistency.
4
Cut the Champagne mangos in half lengthwise, remove the pit, and carefully peel away the skin using a sharp knife or vegetable peeler.
5
Slice the peeled mango halves into bite-sized pieces or thin slices, depending on preference for presentation.
6
Divide the sliced Champagne mangos among four serving plates or bowls, arranging them in an attractive presentation.
7
Pour or drizzle the raspberry coulis around or over the mango slices on each plate.
8
Place one Cardamom Shortbread Cookie on each plate alongside the fruit, using it as an edible accent and textural element for the dessert.