Sweet Ginger and Lime Mango with Raspberry Sauce
Photography Photography by Aaron McLean.
Serves: 4
INGREDIENTS
Sugar Syrup
1 cup sugar
1 cup water
Raspberry Sauce
1 cup frozen raspberries
½ cup sugar syrup
juice of 1 lime
Fruit
2 tablespoons sugar syrup
2 cm piece of preserved
ginger, finely chopped
2 mangoes
zest of 1 lime and juice of ½
¼ cup mint
METHOD
Sugar Syrup: Combine the sugar and water in a small saucepan and stir to dissolve the sugar over a low heat. Increase the heat and bring to the boil. Simmer for 5 minutes. Set aside to cool.
Sauce: Place all the ingredients in a blender, process until smooth. Taste to see if it needs more sugar or lime. Push the mixture through a fine sieve to remove the seeds. Set aside.
Fruit: Place the sugar syrup and ginger in a small bowl. Peel and slice the mangoes and toss to coat with the syrup. Add the lime zest and juice. Finely shred the mint and gently toss through the mangoes.
To Serve: Place a little of the raspberry sauce in four bowls then divide the mangos and syrup between each. Serve the extra raspberry sauce in a jug. Serves 4
Preserved Ginger: Available from Asian food stores
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.