Monday, June 23, 2008

Mangoes in Ginger Syrup with Cardamom Yogurt

This is another great recipe found in the Vogue Entertaining and Travel magazine. If you don't know this magazine, it is an Australian publication, and in this issue the whole article is set at an amazing location, Thirty-one Degrees, Oak Beach, Port Douglas. However, many of the recipes are ideal for summer days here in the US. This recipe combines the sweetness of with the aromatic flavor of , which is then topped with a Greek-style yogurt sherbet.

It can be made ahead of time, and left in the refrigerator to chill, and is great for a summer barbecue or beach party.

Ingredients (serves 4-6)
  • Approximately 1" piece of ginger, peeled and cut into julienne strips.
  • 1/2 cup caster (very fine) sugar
  • 2 tablespoons white rum
  • Finely grated zest and juice of 2 limes
  • 4 large mangoes, cut into wedges
  • 2 oranges, peeled, thinly sliced
For the Cardamom Yogurt Sherbet
  • 1 cup caster (very fine) sugar
  • Approx. 2 fluid ounces glucose syrup
  • 6 Cardamom pods
  • 35 ounce container of Greek-style Yogurt
  • 1 teaspoon vanilla extract
  1. For the sherbet, combine sugar, glucose syrup, cardamom with 1 cup of water in a saucepan.
  2. Stir over medium heat until sugar dissolves, then bring to the boil for 5 minutes.
  3. Cool to room temperature, then strain into a bowl and whisk in yogurt and vanilla.
  4. Freeze mixture in an ice-cream maker.
  5. Combine ginger, sugar and 1 cup water in a saucepan, and simmer over medium heat for 10 minutes.
  6. Allow ginger mixture to cool, then stir in the remaining ingredients.
  7. Refrigerate for at least 1 hour before serving.
  8. To serve, spoon fruit and syrup into shallow bowls or glasses, and top with scoops of sherbet.

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