Mango cheeks with champagne jelly
“The smell and taste of mango always trigger my imagination.”
- 500ml of champagne, sparkling wine or prosecco
- 80g of sugar
- 8g of gelatine leaves (softened in cold water) or gelatine powder
- 2 mangoes
Today, in more than half the world, the mango is better known than the apple. In many tropical countries it is regarded as a staple fruit and third only to bananas and coconuts. It's cooked and eaten raw, ripe or green, in savoury and sweet dishes. In Australia, it wouldn't be summer without mangoes.
Method
Bring 500ml of champagne, sparkling wine or prosecco to the boil and add 80g of sugar. Turn off when the sugar has completely dissolved. Whisk 8g of gelatine leaves (softened in cold water) or gelatine powder into the hot liquid. Pour contents into a small container and chill for at least 3-4 hours.
Remove the 2 cheeks from each of 2 mangoes and cut each in half, top to bottom. Place, pointy end up, 2 half cheeks in chilled glass tumblers. The points of the mango pieces should jut out 2-3cm from the top of each tumbler. Remove the jelly from the fridge and break it up with a fork. Add a little of the jelly to each of the tumblers and serve.
Serves 4.
