Bangkok Mango Cream
Bangkok Mango Cream is a delightful dessert that embodies the rich and vibrant flavors of Thai cuisine. This recipe combines the tropical sweetness of the mango with creamy textures to create a refreshing dessert that is perfect for warm weather. The dish not only represents the fresh produce of Thailand but also its rich history of integrating fruits into desserts in creative ways.
History of Bangkok Mango Cream
Thai desserts, known for their fragrant and exotic flavors, often bring together the region's abundant supply of coconuts, rice, and tropical fruits. The use of the mango in desserts is a testament to the cultural emphasis on balancing sweet and fruity notes. While mango sticky rice is a well-known favorite, the Bangkok Mango Cream offers a creamy, unique experience reminiscent of traditional Thai palate yet presented in a modern way.
Ingredients
- Mango - 2 ripe, peeled and chopped
- Coconut Milk - 1 cup
- Gelatin - 1 tablespoon
- Sugar - 1/4 cup
- Lime - 1, juiced
- Salt - a pinch
- Mint - For garnish
Preparation of Ingredients
Begin by peeling and chopping two ripe mangoes into small cubes. Ensure that the mangoes are ripe and sweet to bring the best flavor to the dish. In a small bowl, soak the gelatin in two tablespoons of cold water to soften it.
Cream Base Preparation
In a saucepan, combine the coconut milk and sugar. Gently heat the mixture on medium flame until the sugar completely dissolves. Avoid boiling the coconut milk as it can curdle. Once the sugar is dissolved, remove the saucepan from the heat.
Integrating Gelatin
Add the softened gelatin to the warm coconut milk mixture, stirring continuously until the gelatin is fully dissolved. If necessary, return the mixture to low heat while stirring to ensure it dissolves completely.
Mango Puree
Using a blender, puree the chopped mango until smooth. Once pureed, add the lime juice and a pinch of salt to enhance the mango’s natural sweetness. Blend again until well incorporated.
The Cooking Process
Mix the mango puree with the coconut milk-gelatin mixture until smooth. Pour the mixture into serving glasses or molds and refrigerate for at least 4 hours or until set. Consider setting a timer to track this chilling period.
Serving Suggestions
Once set, the Bangkok Mango Cream can be served directly from the molds or transferred to serving plates. Garnish with fresh mint leaves for added flavor and a refreshing contrast. The dessert pairs wonderfully with a side of freshly diced mango or a scoop of coconut ice cream.
Enjoying Your Dish
This dessert is best enjoyed cold, making it the perfect conclusion to a spicy Thai meal. The creamy texture coupled with the fruity aroma of mango creates a pleasant finish that is both satisfying and rejuvenating. To fully enjoy the Bangkok Mango Cream, savor each spoonful, letting the flavors linger for a well-balanced sweetness.