Gratin de mangue à la noix de coco (Gratin of Mango with Coconut)
Gratin de mangue à la noix de coco (Gratin of Mango with Coconut) is a traditional French recipe for a classic dessert of fresh mango strips covered with a creamy egg and orange sabayon with rum that's topped with coconut and orange zest before being grilled (broiled) until golden. The full recipe is presented here and I hope you enjoy this classic French version of: Gratin of Mango with Coconut (Gratin de mangue à la noix de coco).
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Ingredients:
50g oil (use grapeseed oil for the flavour)
50g plain flour
500ml strong vegetable stock
75g breadcrumbs
50g toasted and ground hazelnuts
milk (or beaten egg), to glaze
salt and freshly-ground black pepper, to taste
breadcrumbs to coat
Method:
Slice the pared orange zests into thin julienne strips. Blanch in boiling water for 1 minute then drain and set aside.
Peel the mangoes then cut the flesh into thin strips before dividing between 4 small gratin dishes. Now whisk the egg yolks, sugar and orange juice in a bowl until pale and creamy. Turn into the top of a bain-marie (double boiler) set over barely simmering water. Whisk constantly until the mixture thickens to a creamy sabayon.
Take off the heat then whisk in the rum before pouring over the mangoes in the gratin dishes. Sprinkle the grated coconut and the blanched strips of orange zest over the top. Place under a grill (broiler) and cook until the top is golden brown. Serve immediately.
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