- 1 mango
- 2 grapefruits
- 2 oranges
- 1 lime
- 2 tbsp honey
- tempura flour
- sparkling water
- a few sprigs mint
- 1 dl licor 43
- 2 cloves
- 2 cardamom pods
- 1 cinnamon stick
- 4 egg yolks
- frying oil (we’ve used sunflower oil)
Kitchen equipment needed
- Small saucepan
- Cutting board & chef’s knife
- Small pan + bowl (to create bain marie)
- Wooden skewer
- Frying pan
- Citrus juicer
Preparing the mango tempura dessert — 20 minutes
Squeeze the juice from 1 orange and grate the lime to create the lime zest. Mix the orange juice, lime zest, licor 43, honey, mint leaves, cardamom pods, cloves and cinnamon stick in the small saucepan. Let it simmer on low heat for about 10 to 15 minutes. Let it cool a little bit and strain the mixture to get rid of the mint leaves, cardamom, cloves and cinnamon.
Trim the ends of the other orange and the grapefruits. Slice off the outer peel using a sharp knife, then work around the fruit. You can now easily cut the segments beautifully without having any membrane attached.
To make a nice and smooth tempura batter: it’s very easy using only the tempura flour and sparkling water. No other ingredients needed! The batter should be a bit thick, so it would completely coat the mango without sliding off instantly.
Why use sparkling water you say? Sparkling water creates tiny bubbles in your batter, these bubbles will expand when they come in contact with the hot oil. This ultimately creates an extra crispy crust.
Peel the mango, slice it into chunks and set aside.
Creating the mango tempura dessert — 15 minutes
Start by creating a bain marie for the foamy sauce which you can see in the picture. This sauce is called a sabayon. Making a bain marie means you add a small amount of water to a pan, bring it to a boil on medium high heat and place a bowl on top. The bowl shouldn’t touch the water, this way the steam from the boiling water will gently cook the sauce inside the bowl. Add the orange juice mixture together with the yolks in the bowl and start whisking it. Keep on whisking until it becomes a fluffy consistency.
HEAT the frying oil to about 180 degrees Celsius or 350 degrees Fahrenheit in the frying pan. Use a wooden skewer to dip the mango into the batter. The mango should be fully coated, then carefully lower into the frying oil. Do not overcrowd the pan. Fry the mango until they are golden brown which usually takes about 2 to 3 minutes.
Divide the grapefruit and orange segments, the fried mango and the sabayon over 6 plates. That’s it, enjoy this delicious dessert!